Salmon Leek Pelmeni ‘Rose’

Classic pelmeni are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. There is debate about the exact place of origin with Ural and Siberia both maintaining strong claims. This Russian comfort food is part of the group of Eastern European dumplings like ‘vareniki, pierogis and uszka’. The word “pelmeni” describes the ear-shaped appearance of these dumplings. Fillings generally consist of ground meat such as pork, lamb, beef or mushrooms as well as salt, pepper and sometimes herbs and onions.

In Russia’s Far East the locals replace meats with salmon to make a native version of this common national dish. This is an exotic region with a unique climate, landscape, flora and fauna. Basic fruits and vegetables that grow in most Russian home gardens must be shipped to this region because of its harsh climate does not allow much to grow. Dairy products are also imported at high cost so they rarely are found in the local diet.

Fish and seafood are the basic staples in the Far Eastern diet and are not delicacies for special occasions as is the case in Russia’s European and Siberian regions. Fish is often used instead of meat in cooking common Russian dishes such as cutlets, cabbage rolls and pelmeni.

Back in March of this year (2021), I had posted a blog about traditional pelmeni containing beef filling. We enjoyed that meal a lot and have since had it numerous times with various fillings. After doing some research, I realized that fish pelmeni was a ‘real thing’. I had also seen an idea from the internet about using salmon and pastry to form a ‘salmon rose’. I thought, why couldn’t that tender pelmeni dough be used along with fresh salmon & leeks to make something special? I realize I have strayed a long way from the classic ear shaped pelmeni but the flavor is just as wonderful.

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Salmon Leek Pelmeni 'Rose'
Votes: 1
Rating: 5
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Course Main Dish
Cuisine European
Servings
Ingredients
Pelmeni Dough
Leek & Salmon Fillings
Veggies
Course Main Dish
Cuisine European
Servings
Ingredients
Pelmeni Dough
Leek & Salmon Fillings
Veggies
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. In a bowl, combine all dough ingredients & knead until a smooth dough ball forms, about 10 minutes. Wrap in plastic wrap & set aside to allow dough to rest until the filling is prepared.
Leek & Salmon Fillings
  1. In a sauce pan, sauté garlic, leeks & mushrooms in 1 Tbsp olive oil until tender. Remove from heat & place in a dish to cool until needed later.
  2. Prepare fresh salmon (skin, debone & slice thinly); refrigerate until ready to assemble. In a small bowl, combine all remaining filling ingredients. Set aside
Soya Broth & Veggies
  1. In a non-stick skillet over medium heat, add 1 Tbsp olive oil. Sauté onion until it starts to soften. Add mushrooms, garlic, sun-dried tomatoes, zucchini & oregano. Cook for about 2 minutes; remove veggies to a dish & set aside.
  2. In the NON-STICK saucepan, bring all broth ingredients to a boil. Simmer for a few minutes; turn off heat.
Assembly & Cooking
  1. On a LIGHTLY oiled work surface, roll out dough as thin as possible. Cut (20) 4-inch discs from pastry with a fluted, circular pastry cutter. Align the discs in 2 lines, making them overlap slightly. One line should consist of 12 circles & other other line the remaining 8. With your rolling pin, slightly roll over each line to help press the circles together a bit.
  2. On the shorter line of dough, distribute cooled leek/mushroom filling. Roll up to form the center of the salmon 'rose'. The roll should hold together but not be tightly rolled so it will steam properly. On the longer line of dough circles, distribute the thinly sliced salmon. Top salmon with Panko crumb 'filling' & press with a spatula to flatten slightly.
  3. Carefully place the rolled leek/mushroom 'center' at one end of the salmon 'line'. Roll up to form the outside rings of the 'rose'. Using a large heavy spatula, gently lift the 'rose' pastry into the center of the broth in the saucepan.
  4. Turn on heat & bring soya broth to a gentle simmer. Cover & steam salmon/leek 'pelmeni' for about 35 minutes or until both salmon & dough are cooked. Remove to a serving plate & keep warm.
  5. To the remaining broth in saucepan, add 1/4 cup milk & the previously sautéed veggies. Gently stir together then drizzle sauce & veggies over salmon/leek pelmeni 'rose'. Serve.

Shrimp Pierogis w/ Sun-Dried Tomato Sauce

Like many recipes with folk origins, pierogi dough can be made in a variety of ways with some people using eggs & sour cream & others don’t. Making your own pierogis is actually an easier job than you might expect (just a little time consuming).

Like all ‘dumplings’, pierogis can pretty much do no wrong. They’re great as a side, as the main event or you guessed it ….. in a casserole or even dessert.

What makes it even better is that the filling possibilities are endless ….. the pierogi knows no boundaries!

Brion & I always enjoy a seafood meal. On a quest to come up with something different it occurred to me I had never put shrimp in a pierogi filling before. If it works in seafood lasagna why not a pierogis?!

Last summer I had posted a meal using a sun-dried tomato sauce. The once, incredibly popular, sun-dried tomatoes have become an underrated, ingredient that few people stock in their pantries anymore.

Sun-dried tomatoes are very versatile & can be used in unlimited ways, Because they’re dried, the flavors of the tomatoes are intensified. This sauce, with its bold & rich garlic & herb flavors was the perfect accompaniment for these shrimp pierogis. Definitely a keeper!

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Shrimp Pierogis w/ Sun-Dried Tomato Sauce
Votes: 1
Rating: 5
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Servings
Ingredients
Pierogi Dough
Shrimp Filling
Sun-Dried Tomato Sauce
Servings
Ingredients
Pierogi Dough
Shrimp Filling
Sun-Dried Tomato Sauce
Votes: 1
Rating: 5
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Instructions
Pierogi Dough ( Yield = 18)
  1. In a large bowl, combine flour, salt, beaten egg, butter & sour cream. Mix until dough comes together. On a work surface, knead dough for 3-4 minutes until elastic. Place in a plastic container with a lid & refrigerate for at least an hour or overnight.
Shrimp Filling
  1. In a large skillet over medium heat melt 1 Tbsp each, oil & butter. Saute leeks, mushrooms & garlic until tender.
  2. Stir in half of the bottle of clam juice & the 1/4 cup chicken broth; bring mixture to a boil. Once boiling, add shrimp & 1/8 tsp pepper. Return to a boil, then reduce heat & let simmer for 4-5 minutes. Drain the filling, reserving liquid. Set aside.
  3. In a large saucepan over medium-low heat, melt the remaining 1/4 cup butter. Stir in flour & mix until smooth. Gradually add in the milk & reserved liquid (from filling), while stirring constantly. Sprinkle in the rest of the salt & pepper. Bring sauce to a boil & cook for about 2 minutes until thickened, continuing to stir.
  4. Remove the sauce from heat & mix in the heavy cream & Parmesan cheese. Take about 1/3 cup of the sauce & mix it with the shrimp filling. Place remaining sauce in a bowl & set aside to be added to the SUN-DRIED TOMATO SAUCE later.
Sun-Dried Tomato Sauce
  1. Add oil to skillet & heat on a medium heat. Add onion & saute until it starts to soften. Add mushrooms, garlic, sun-dried tomatoes, zucchini, oregano & smoked paprika.
  2. Cook for 2 minutes, while stirring, then add remaining clam juice, sea salt & RESERVED sauce. Gently combine. Set aside until pierogis are cooked & ready to serve.
Roll & Fill Pierogis
  1. Remove pierogi dough from refrigerator & cut into 18 equal pieces (about 30 gm each). Roll each piece into about a 3 1/2-inch round. Place a heaping Tbsp of shrimp filling (about 30 gm) in the middle of pierogi. Dip your finger in a bowl of water & run it along the edge of the dough. Fold pierogi in half, carefully pinching together edges to seal it completely.
Cook & Serve
  1. Bring a large pot of salted water to a boil. Carefully drop pierogis in & boil until all the pierogis float to the surface & dough becomes somewhat translucent, about 3-5 minutes. Remove pierogis with a slotted spoon, making sure to let as much of the excess water drip off as possible.
  2. In a large skillet, heat a Tbsp of butter. Place drained pierogis in skillet. Do not over-crowd so that they can all lightly brown on both sides. Reheat sun-dried tomato sauce & place in a serving dish. When pierogis have fried a bit, (blot on paper towel if you wish), then add to sauce on serving dish.
Recipe Notes
  • When making the pierogis, nothing wrong with rolling out all the dough at the same time & cutting your circles with a cookie cutter. I just personally like dividing the dough so I don't have to do any re-rolling with the scraps. Just personal preference.
  • If you happened to have any filling leftover, just add it to you sun-dried tomato sauce.

Stuffed Mushrooms in Sun-Dried Tomato Sauce

Stuffed mushrooms are one of those items that can be an appetizer as well as a main course. They are as versatile as you can get. The number of different fillings are endless and can be anything from a simple bread stuffing to seafood, veggies or any kind of meat.

Portobello mushrooms are big, meaty and the ideal vessel for stuffing, creating a dish that is a meal unto itself. Few things can match the flavor of stuffed mushrooms.

Depending on the source, this unique dish has been around since the late 19th century or early 20th century. The fact that they resemble stuffed zucchini, it is likely that the Italians should receive credit for their creation.

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Stuffed Portobello Mushrooms in Sun-Dried Tomato Sauce
Instructions
Mushrooms
  1. Trim stems from mushrooms & finely chop them; reserve for sauce. Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, combine flour, salt, pepper, oregano, thyme, paprika & garlic salt.
  2. In a large skillet, heat olive oil on medium-high. Dip the mushrooms in the egg then in the flour mixture. Coat the outside of the mushrooms, trying not to get too much flour inside the 'cap'.
  3. In a skillet, fry mushrooms on both sides until lightly golden. Use a tongs to help fry the sides as well. Remove mushrooms to a plate. To the skillet, add a splash of water & Swiss chard leaves. Sprinkle with salt & pepper & saute until leaves are wilted, about 1 minute.
  4. Divide cream cheese between the 4 mushroom caps. Top with wilted Swiss chard; sprinkle with grated Parmesan & paprika. Set aside, keeping warm.
Sauce
  1. In a skillet , heat oil. Add onion & cook for 2 minutes until it starts to soften. Add reserved mushroom stems, garlic, oregano, paprika, sun-dried tomatoes, red peppers & zucchini. Cook for 2 minutes while stirring with a spatula. Add wine (or chicken broth) & allow to bubble for 2 minutes then add vegetable broth, salt & pepper. Bring to a boil & simmer for 5 minutes.
  2. Stir the cream & Parmesan cheese into the sauce, then nestle the mushrooms on top. Garnish with chopped fresh parsley. Nice to serve with pasta or potatoes and/or a meat item.

Fajita Chicken w/ Zucchini Noodles

Despite having a fairly short history, Mexican fajitas are one of the most popular dishes in the world today. Apart from the fact that fajitas are incredibly tasty, they are actually very healthy not to mention the ease in cooking and assembling them.

As with many foods, time has changed the contents of the fajita and has evolved slightly from the original simplicity of the ranch worker’s dish, with different cuts of meat being chosen such as chicken or seafood. The vegetables have not changed as much as the meat, with peppers, onions & chilies still being predominant ingredients in the dish.

Probably, the most important thing when making fajitas is the marinade. It not only makes the ingredients incredibly tender but very flavorful.

Fajitas usually require some tortillas. While they are wonderful tasting, using zucchini noodles (or zoodles) as a base for the fajita chicken gives this meal an amazing flavor. Zucchini is perhaps the most popular choice for vegetable noodles. It’s long, thin shape makes it easy to spiralize and its neutral flavor allows it to pair well with almost any sauce or topping. This meal has such eye appeal along with a great taste.

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Fajita Chicken w/ Zucchini Noodles
Instructions
  1. In a large resealable plastic bag, combine oil, lemon juice & seasonings (RESERVE a small bit of seasoning for zucchini noodles); add chicken, seal & turn to coat. Refrigerate for at least an hour.
  2. Wash zucchini & trim off ends. Using a spiralizer, cut zucchini into 'noodles'. Set aside. Prepare peppers & green onion.
  3. When chicken has finished marinating, Add 1 Tbsp oil to a griddle & saute peppers & onion until just tender crisp. set aside & keep warm. Add another Tbsp oil to griddle. Saute zucchini noodles for 2-3 minutes. Remove from heat, sprinkle with reserved seasoning & keep warm.
  4. Grill marinated chicken strips until cooked through. Divide zucchini between serving plates. Top with peppers, onions & grilled chicken. Sprinkle with grated cheese.

Roasted Beef Stuffed Cauliflower

You know the saying, ‘what’s old is new again‘ is one that seems to fit cauliflower. What used to be considered a boring vegetable, less colorful and less delicious than its cousin broccoli, is now an ‘it’ vegetable. I mean, its everywhere — cauliflower rice, pizza crust, roasted, in sandwiches, main entrees, etc. etc. The versatility of this humble veggie has boosted its popularity to become big business for growers and grocers.

Whole roasted cauliflower is an unusual presentation. Cauliflower’s inherent earthy sweetness becomes more pronounced as the moisture inside is drawn out.

January is always a good month to get creative with oven meals. I love the idea of a whole roasted cauliflower with cheese sauce drizzled over it. Although, stuffing it with meat is not a new concept, I, myself have not made it this way. So today’s meal is a nicely seasoned ground beef filling baked inside of a whole cauliflower and topped with a Parmesan cheese sauce. The result is real good! 


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Roasted Stuffed Cauliflower with Beef

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Course Main Dish
Cuisine American, European

Servings


Ingredients
Beef Stuffing

Parmigiano-Reggiano Sauce

Course Main Dish
Cuisine American, European

Servings


Ingredients
Beef Stuffing

Parmigiano-Reggiano Sauce

Votes: 1
Rating: 5
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Instructions
Stuffed Cauliflower
  1. In a large bowl, combine ground beef, onion, garlic, tomato paste, tomato, egg, pepper flakes, oregano, basil, sage, pepper & salt until well incorporated. Set aside.

  2. Remove the whole stem from the cauliflower making sure to leave the head fully intact. In a large pot, boil cauliflower for 8-10 minutes until fork tender. Remove from the boiling water & place on paper towels to drain for a few minutes then carefully remove any remaining stem to make space for the filling.

  3. Preheat oven to 400 F. Fill the head of cauliflower with ground beef mixture making sure to press the filling into the head. Place inverted head of cauliflower on a buttered, foil lined baking sheet; cover with another sheet of foil & bake about 30 minutes or until beef is cooked through.

Cheese Sauce
  1. In a saucepan, melt butter add flour, stirring until light brown, about 2 minutes. Stir in milk & allow to thicken, about 5 minutes. Add grated cheese, salt & pepper & mix until fully incorporated & thickened.

  2. Adjust heat to broil. Remove foil from stuffed cauliflower & cover with cheese sauce. Broil about 5 minutes or until lightly browned. Garnish with fresh parsley.

Basil Chicken Stuffed Eggplant

It goes without saying, eggplant is beloved in many cuisines. It has been considered the ‘queen of the garden’ with it’s almost purple-black, glossy skin and cap-like crown.

Eggplants are bitter when raw but develop a savory and complex flavor when cooked. The texture of the flesh is meaty and easily absorbs sauces and cooking liquids.

Native to the Indian subcontinent and the Himalayan area, they have been cultivated in Southeast Asia since prehistoric times. Cultivars in the 18th century were white to pale yellow in color and resembled hen’s eggs which explains the reason this fruit is called ‘eggplant’. There are dozens of eggplant subspecies grown throughout the world in many shapes and sizes. 

The most popular one we see here in North America is the dark purple ‘globe’ eggplant which ranges in weight from 1-5 pounds. When buying them, look for ones with smooth, firm, unwrinkled skin and a fresh looking green stalk or cap. Eggplant is commonly used in ratatouille, pasta dishes, spreads, dips, moussaka or stuffed and roasted.

Today, I’m making a stuffed version with an interesting fresh basil-chicken filling.

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Basil Chicken Stuffed Eggplant
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Servings
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Instructions
  1. Preheat oven to 375 F. Cut eggplant in half lengthwise; carefully hollow out each half. Roughly chop the removed flesh.
  2. In a large skillet, heat 2 Tbsp. olive oil & saute onion until tender, about 5-6 minutes. Add the chopped eggplant, mushrooms & garlic. Cook until eggplant is tender, about 7-8 minutes. Add ground chicken, oregano, salt & pepper. Cook until chicken is no longer pink, about 10 minutes.
  3. Stir in in roasted red peppers, cooked rice & fresh basil; remove skillet from the heat. Place eggplant halves in a baking dish & fill with chicken/rice mixture. Sprinkle with sunflower seeds; drizzle with remaining olive oil & bake 30-35 minutes until tender.
  4. Remove eggplant from oven & top with grated cheeses.

Vegetable Spaghetti (Squash) with Beef & Tomatoes

At the heart of our Autumn cuisine is the squash. The signs of fall are all around us — cool, crisp mornings, the leaves have started to wear their autumn colors and winter squash is appearing in the farmer’s markets.

Winter squash are harvested late summer through fall, then ‘hardened off’ or ‘cured’ in the open air to toughen their exterior. Spaghetti squash is known for its unique flesh that separates into pasta-like strands after it is cooked. These squash are not particularly sweet but have a mild flavor that takes to a wide variety of preparations.

Native people considered corn, beans and squash three inseparable ‘sisters’. They planted the three crops together to create a more nutritious, sustainable soil with the exchange of nutrients between them.

Spaghetti squash has also been called ‘vegetable spaghetti’. In this recipe I’m serving it with tomato-beef meat sauce. Some fresh, homemade, Parmesan bread sticks should make a nice compliment to this meal.

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Vegetable Spaghetti (Squash) with Beef & Tomatoes
Instructions
Squash
  1. Preheat oven to 375 F. Microwave squash for a few minutes to soften shell. Cut lengthwise & remove membrane & seeds. In a baking dish, place cut side down & bake for 45 minutes until tender. Remove from oven & cool until it can be handled. Using a fork, run it inside the squash to create spaghetti 'noodles'.
Meat Sauce
  1. In a large saucepan, brown ground beef, onions, garlic & mushrooms. Cook until meat is no longer pink. Stir in tomatoes, green pepper & spices. Reduce heat & simmer for 10 minutes.
Serving
  1. Divide spaghetti noodles between 4 serving plates & top each with a quarter of the meat sauce. Sprinkle with grated Parmesan & serve with fresh bread sticks.

No-Yolk Noodles with Chia Chicken Meatballs

Although rice takes top priority at our house, noodles (pasta) are always a staple nevertheless. Some years ago, we started using the ‘no yolks’ version of egg noodles. 

Like many old world pasta products, there is a history. In 1976, Robert Strom created  NO YOLKS. They would become the world’s first                          no-cholesterol egg noodle. They are made with Durum wheat semolina, corn flour, egg whites and have no problem cooking up firm and fluffy.

In Canada, they are the top selling noodle and come in a wide variety of shapes and sizes. In this recipe, I have paired them with my favorite Chia Chicken Meatballs. Does it get more healthy than that?!

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No-Yolk Noodles with Chia Chicken Meatballs
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Servings
Ingredients
Meatballs
Sauce
Course Main Dish
Cuisine American
Servings
Ingredients
Meatballs
Sauce
Votes: 1
Rating: 5
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Instructions
Meatballs
  1. In a small bowl, mix together chia seeds & water; let stand for about 20 minutes. In a large bowl, combine remaining meatball ingredients. When chia gel is ready, add to meat mixture. Using your hands, combine ingredients well. Preheat oven to 375 F. Line a baking sheet with foil & lightly coat with baking spray. Scoop into 50 meatballs; place on baking sheet & bake 10-12 minutes. Remove from oven, cool completely if you are choosing to freeze half for a later meal. Set aside the amount you are using for this meal.
Sauce / Noodles
  1. In a saucepan, melt margarine; saute zucchini & green onion until tender. Sprinkle with flour & seasonings. Add milk/broth & cook, stirring until slightly thickened. Meanwhile, cook no-yolk noodles as directed on package in salted boiling water to which 1 Tbsp of olive oil has been added. Drain.
Assembly
  1. In the pot you cooked the noodles, combine noodles with sauce & meatballs. Fold together & serve topped with some parmigano-reggiano if you wish.

Chicken Fajitas

When I’m working in the yard, summer always tempts me to spend less time in the kitchen. As much as I love to cook, I find the ‘gardener’ in me takes over. I can’t simply just go out and do a bit of looking. The first thing I know, there’s a little weed that needs to be picked or a plant to prune and that does it — I’m hooked for hours. Nevertheless, one thing for sure and that is the fresh air and exercise builds an appetite which brings me to a fast-to-fix meal.

Today, I’m thinking some chicken fajitas for our evening meal. Before I even go outside, I’ll do a bit of quick prep work, that way it will be a ‘no brainer’ later when I’m tired.

Technically, only beef was used in fajitas, but the term has become ‘blurred’ and describes just about anything that is cooked and served rolled up in a soft flour tortilla. The origin of the fajita goes back to Mexican ranch workers living in West Texas (along the Rio Grande on the Texas-Mexican border) in the late 1930’s or early 1940’s. When a steer was butchered, the workers were given the least desirable parts to eat for partial payment of their wages. Because of this, the workers learned to make good use of a tough cut of beef known as shirt steak. The first print mention of the word fajitas anywhere in the world didn’t occur until the 1970’s.

The chicken breast I’m using in this recipe is marinated for a number of hours making it nice and spicy as well as tender. This is a great little, quick and easy hand held meal.

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Chicken Fajitas
Instructions
  1. In a large resealable plastic bag, combine 2 Tbsp oil, lemon juice & seasonings. Add chicken. Seal & turn to coat; refrigerate for 1-4 hours.
  2. In a large skillet, saute peppers & onions in remaining oil until crisp-tender. Remove & keep warm. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of the tortillas; fold in half. Serve with cheese & choice of other toppings.
Recipe Notes

Chia Chicken Meatballs with Linguine

Chia — the little seed with the huge nutritional profile. Known as a great source of healthy omega-3 fats and fiber as well as positive health effects such as boosting energy, stabilizing blood sugar, aiding digestion and lowering cholesterol.

In the early eighties, when the terracotta ‘Chia Pet’ figurines were first marketed, I really didn’t pay much attention to them. I just thought they were a cute way to grow a ‘houseplant’ never checking out their true potential.

Chia seeds have a fascinating and long history of use in several cultures. The word chia means ‘strength’ in the Mayan language. The Aztecs, Mayans and Incas, supposedly all used chia as a staple of their diets as well as an energy food.

There seem to be endless ways to use these naturally gluten free little seeds. Just to name a few would be, as an egg substitute, in puddings, as a thickener in soups and gravy, in meatballs, sprouted in salads or for breading fish or chicken.

One of the recipes I have featured in my ebook is Chia Chicken Meatballs  served with a fresh zucchini sauce over linguine pasta.

My husband, Brion is all about anything that promotes good health so this meal works for him. The chia seeds definitely give these little chicken meatballs some extra ‘pizzazz’. Hope you enjoy.

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Chia Chicken Meatballs with Linguine
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Course Main Dish
Servings
Ingredients
Fresh Zucchini Sauce
Course Main Dish
Servings
Ingredients
Fresh Zucchini Sauce
Votes: 1
Rating: 5
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Instructions
Chia-Chicken Meatballs
  1. In a small bowl, combine chia seeds with water; let stand for about 20 minutes.
  2. In a large bowl, use your hands to evenly combine the chia gel with the remaining meatball ingredients. Preheat oven to 375 F. Line a baking sheet with foil; coat lightly with baking spray. Scoop meatball mixture into 50 servings onto baking sheet. Bake 10-12 minutes; remove from oven. Cool half of the meatballs & freeze for another meal.
Fresh Zucchini Sauce
  1. In a saucepan, melt margarine; saute zucchini & green onion until tender. Sprinkle with flour & seasonings. Add milk/broth & cook, stirring until slightly thickened. Fold in baked chicken balls.
Linguine
  1. Cook linguine about 14 minutes in salted boiling water to which 1 Tbsp of olive oil has been added. Drain & combine with meatball/sauce mixture.