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Flaxseed Oil Linguine


½ cup Alligga Flaxseed Cooking Oil
2 tbsp Chopped Garlic
1 tbsp Dry Chili Flakes
¼ cup White Wine
2 cups Cherry Tomato Halves
8 cups Cooked Linguine
¼ cup Italian Parsley Leaves or Kale Leaves Chopped
2 tsp Salt
½ cup Parmesan Cheese, Grated, Optional


Add the flaxseed oil, garlic, chili flakes and salt to a cold pan and heat over medium high heat until the garlic begins to sizzle and cook.

Add the cherry tomato halves and continue heating until the tomatoes start to soften before adding the white wine.

Cook out the wine until it has evaporated by at least half then add the cooked linguine with some of the pasta cooking water (enough to coat the noodles).

Continue heating until the pasta is coated with the oil sauce, add the chopped parsley or kale and serve.

Top each portion of pasta with some parmesan cheese before serving if using parmesan cheese.

August 26, 2018

Flaxseed Oil Linguine

Flaxseed Oil Linguine