Marian Platt

We can bring spring to our tables with lighter and simpler foods - it can be called the season of anticipation with the fresh peas, asparagus and herbs available now. And a pasta dish is one of the tastiest, easiest and most versatile meals.

The origin of pasta is lost in time and controversy - nobody knows for sure. Some food historians believe it began in Ethiopia, which had as a native crop the fine hard wheat called triticum durum. Others say Persia, and some say Greece - but the favorite theory is that pasta came from somewhere in the Arab world.



Linguine Primavera with Goat Cheese Sauce and Seared Seafood -

For the seafood - toss in

1 tablespoon olive oil 4 jumbo shrimp, peeled (tails left on), deveined, and 4 sea scallops and minced zest of 1/2 of a lemon, salt and lemon-pepper to taste in a bowl; set aside.

Sweat 1/2 cup each broccoli florets and asparagus tips and stems, chopped, 1/3 cup each diced onion and diced yellow or orange bell pepper in 1 tablespoon olive oil in skillet over medium heat. Cook until onion begins to turn translucent, about 5 minutes, then add 1 teaspoon minced garlic and pinch red pepper flakes. Sauté 1 minute more.

Bring a large pot of salted water to a boil for 3 ounces dry linguine; cook according to directions.

Add 1/2 cup pasta water to vegetables and simmer until they are crisp-tender, 2-3 minutes.

Stir in 1 package soft goat cheese crumbled until melted, then add 3/4 cup cherry tomatoes, halved, 1/4 cup frozen peas, 1 tablespoon chopped fresh parsley, and salt and pepper to taste.

Transfer the cooked pasta from the water to the pan using tongs; toss to coat with sauce. Keep pasta warm over very low heat.

Heat 1 tablespoon olive oil in skillet over medium-high heat; sear scallops until browned on one side, about 2 minutes. Turn them over, add the shrimp and cook an additional 4-5 minutes, or just until seafood is firm.

To serve, divide pasta between two plates, top with seafood and garnish with lemon wedges.



Linguine with Sun-Dried Tomatoes serves six -

1 (16-ounce) package linguine

1 (7-ounce) jar sun-dried tomatoes in oil

1/4 cup pine nuts

3 garlic cloves, minced

1/4 cup olive oil

1 (4-ounce) package crumbled feta cheese

2 tablespoons thin fresh basil strips



Prepare linguine according to directions.

Drain tomatoes, reserving 2 tablespoons oil; cut tomatoes into thin strips.

Heat pine nuts in skillet over medium-low heat, stirring often, 5 minutes or until toasted and fragrant. Remove from skillet.

Increase heat to medium, and sauté garlic in 2 tablespoons reserved oil and olive oil 1 minute. Stir in tomatoes and remove from heat.

Toss together tomato mixture, hot cooked pasta, feta cheese and basil in a large bowl. Sprinkle with toasted pine nuts and serve with fresh halibut.



Thai Chicken with Linguine -

1 pound chicken breasts, cut into 1-inch pieces

1 tablespoon olive oil

1 cup chicken broth

2 tablespoons honey

1 tablespoon soy sauce

1/4 cup crunchy peanut butter

1 teaspoon cornstarch

1 teaspoon ginger

4 scallions, sliced

2 cloves garlic, minced

1 red pepper, cut into strips

1 (16-ounce) package linguine



Sauté chicken in olive oil. Remove chicken from the pan and keep warm. Add broth, honey and soy sauce to pan; whisk in the peanut butter, cornstarch and ginger. Add scallions and garlic, stirring constantly over low heat until blended. Add red pepper and cooked chicken. Cook until sauce has thickened.

Cook linguine according to directions.

Serve Thai chicken mixture over warm linguine to 4-6.



LINGUINE WITH WHITE CLAM SAUCE -

1 (10-ounce) can whole baby clams, undrained

2 tablespoons butter

1 tablespoon olive oil

3 garlic cloves, minced

1 tablespoon flour

1/2 cup dry white wine

2 tablespoons chopped fresh parsley

1 teaspoon fresh thyme

1/8 teaspoon pepper

1 (6.5-ounce) can minced clams,

8 ounces uncooked linguine



Drain baby clams in a sieve over a bowl, reserving juice.

Heat butter and olive oil in pan over medium heat. Add garlic and sauté 1 minute. Stir in flour; stir in reserve clam juice, wine, chopped parsley, chopped thyme and pepper, and cook 2 minutes, stirring frequently. Add baby clams and minced clams, and cook 3 minutes or until thoroughly heated.

Cook linguine according to directions.

Pour clam sauce over linguine, garnish with sprigs of thyme, and serve to four.

All above recipes from my files.



Tips when cooking a pasta -

First of all, when you walk into your kitchen, put a large pot of water on the stove to boil.

For each pound of pasta, bring 4-6 quarts of water to a rapid boil.

The large amount of water dilutes the pasta starch, which prevents the pasta from sticking together.

The pasta should have enough room to swim around without the strands or pieces bumping into each other.

Add 2 teaspoons salt and

1 tablespoon olive oil; turn up the heat to keep the water boiling and gently add the pasta, being careful not to break it. Push it down with a wooden fork until it all is submerged.

Once it boils again, lower the heat to medium, stirring frequently.

Start testing well before you think it is ready. When you bite into a strand, it should be al dente, tender, but still slightly firm. There are those that say to throw your cooked pasta against the wall; if it sticks, it's done.

Drain pasta into a colander set in a sink; immediately return pasta to pot and toss with the sauce.

Do not rinse for hot dishes; sauce clings better.

Pasta waits for no one, so before you begin cooking make sure your table is set and your serving bowl is warm.

How to eat pasta? Any way you get the noodles to stay on a fork is OK. The easiest way may be to twirl it on a fork.