ogether, set aside.
Scallops and Clams:
In a large pot
f water to boil and salt. Add linguine and coo to 1 minut
Cook linguine in boiling salted water until al dente. Drain and rinse
hile linguine is cooking, in large skillet, add olive oil and diced
old water to rehydrate. Dry, and coarsely chop.
Heat oil
Cook linguine according to package directions, omitting salt; drain.
Meanwhile, reserving liquid, drain clams. Add enough water to reserved clam liquid to measure 1-2/3 cups.
Heat oil in hot skillet over medium heat. Add green onions and garlic; saute 2 minutes. Stir in clam liquid mixture, soy sauce and wine; bring to boil. Cover and simmer 5 minutes.
Stir in clams and cilantro; heat through.
Serve clams and sauce over linguine.
dd chopped onion and red pepper flakes and saute 5 minutes
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!
Put the pot up for 1 pound of pasta.
Cover the bottom of pan with oil.
Half garlic cloves and saute being careful not to brown.
Add a handful of fresh parsley.
Now add bottle clam juice and about 1 dozen clams which have been opened, cleaned and cut in half.
(Be sure to strain the clam juice for sand.)
Bring to boil and shut off.
Pour over linguine which has been cooked al dente (not soft); add a pat of butter and top with Locatelli cheese.
Saute garlic in olive oil over low heat until soft, not brown. Add liquid from clams.
Add parsley.
Heat on low.
Just before serving, add clams to sauce, then pour over cooked linguine.
dium heat, and cook and stir the Spanish onion and garlic until
In stock pot, combine tomatoes, tomato paste, oregano, basil, pepper, oil and vinegar.
Heat to boiling.
Do not boil.
Reduce heat and simmer, uncovered, 30 minutes.
Add mushrooms and simmer 10 minutes.
Add artichoke hearts and clams.
Heat.
Divide pasta into serving dishes and ladle sauce over pasta.
Sprinkle with fresh chopped parsley (optional).
Melt butter and olive oil in pan.
Saute garlic until soft and golden with 2 teaspoons of salt.
Add cloves and simmer 2 minutes. Toss with 1 pound of linguine and serve with Parmesan cheese.
In a large saucepot of boiling, salted water, cook regular and spinach linguine as packages direct.
While linguine is cooking, in a large nonstick skillet, over medium heat, heat oil.
Add garlic and saute 1 minute, until softened.
Add broccoli, pepper flakes and chicken broth.
Cover and cook about 6 minutes or until broccoli is tender.
Drain linguine and place in a large serving bowl.
Add broccoli mixture and olives.
Toss well; sprinkle with cheese.
Stir in the shallot and garlic, and cook for 30 seconds. Pour
uarts water.
Add linguine; return to boil and cook for 5
Cook linguine and drain.
Boil shrimp.
Heat dressing in skillet.
Add remaining ingredients.
Stir-fry 8 to 10 minutes. Add shrimp.
Toss with linguine.
Serve.
Heat oil in pan and brown garlic.
Add parsley, oregano and clams.
Cook only for 2 to 3 minutes.
Prolonged cooking toughens clams.
Makes enough sauce for 1 pound spaghetti or other macaroni.
Serves 4 to 6.
o a boil. Add pasta and cook for 8 to 10
To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.