Place water on stove for linguini; follow directions on package to cook the pasta.
Place all ingredients, except mussels, into large pot and simmer for 1/2 hour.
While the sausage and sauce are cooking, clean mussels according to package directions.
Add to sauce and cook for another 15 to 20 minutes until mussel shells open.
Serve over linguini.
Serves about 8.
Heat oil and butter.
Saute garlic; do not let it get brown. Add juice from clams.
Add parsley; let simmer.
Boil water for linguini; cook linguini.
After linguini is cooked, take 1 cup linguini water and add to sauce; at this time also add clams. When pasta is cooked, mix in a bowl.
Add sauce, then some cheese, then add linguini, making a layer effect.
Toss and enjoy!
Cook garlic, parsley, oregano, salt and pepper in oil for a few minutes.
Do not brown.
Add clams with liquid and wine.
Simmer about 10 minutes.
Cook 1 pound linguini and drain.
Place in a serving dish; spoon sauce on top and serve immediately.
Place butter, onion, parsley and fennel seed in 12-cup casserole.
Cover and microwave 3 minutes on High.
Add mushrooms and season.
Continue microwaving 3 minutes, covered.
Sprinkle in flour and mix until well incorporated.
Season with paprika.
Pour in chicken stock and reserved clam juice.
Microwave 7 minutes, uncovered, stirring twice during cooking time.
Mix in clams and incorporate cream.
Let stand, uncovered, on counter.
Spoon sauce over hot linguini and serve at once.
Cooking time:
13 minutes.
o 3 quarts of water for the pasta. Add 1 tsp
Bring to boil, a large pot of water with a little salt for pasta. Prepare linguini as directed on package, then drain and rinse.
Heat olive oil and butter in medium skillet. Add onion and garlic and saute until golden. Drain the clams, and add liquid to onion mixture, simmer 10 minutes.
Add clams and simmer another 5 minutes. Add parsley and remove from heat.
In large pasta bowl, mix drained pasta, clam mixture, and 1/2 cup of the cheese. Season with pepper to taste. Serve with remaining cheese on the side
he juice of one lemon for about 1/2 hour.
asta in boiling, salted water for 8 mins. Add broccoli and
In a 10 to 12-inch saucepan, melt butter and olive oil over medium heat for one minute.
Add garlic and simmer for one more minute.
Add tomatoes and basil to pan and sauce for four minutes. Add chicken broth and simmer for four minutes until sauce thickens.
Add your linguini, toss and serve on platter.
Will feed four people.
Romano cheese over top, optional.
pepper and oregano and simmer for 5 minutes.
Remove from
On serving platter, combine linguini and Parmesan cheese.
In large skillet, heat oil over high heat.
Cook onion and garlic for 1 minute.
Add peas and carrots, cooking an additional 2 minutes, or until vegetables are crisp and tender.
Add dill; reduce heat to medium and cook for 1 minute.
Remove from heat.
Gently fold in salmon and place mixture over linguini.
Serve immediately. Makes 6 servings; 320 calories per serving.
Marinate scallops in lemon juice, parsley and garlic salt for 15 minutes.
Cook linguini according to package directions.
Saute scallops in 1/4 pound butter for 8 minutes or until done.
Add heavy cream; cook until hot.
Add linguini.
Top with Parmesan cheese.
Serve.
Saute onion and garlic in olive oil, add tomato sauce and cook on low heat for 5 minutes.
Add Tonno tuna (do not drain), pepper and cheese.
Cook on very low heat for 15 minutes.
Cook linguini, drain well.
Pour tomato and tuna ingredients over linguini.
Add more cheese if desired.
Buy shrimp precooked at supermarket or fish market.
Place broccoli in 1 inch boiling water for 3 minutes.
Drain and set aside.
Cook linguini according to package directions.
Drain and toss with 1/4 cup butter.
In a large skillet, melt remaining butter and saute garlic for 2 minutes.
Add cooked shrimp and saute for 3 to 4 minutes.
Add broccoli.
Stir in pasta, salt, pepper, Italian seasoning, oregano and Parmesan cheese.
Toss lightly to coat evenly.
Serve immediately.
Bon appetite!
Cook linguini in boiling, salted water.
Drain and rinse. While linguini is cooking, separate meat pieces.
Mix together the eggs and milk in small container.
In a large pan over high heat, melt butter.
Add mushrooms and meat with salt and pepper.
Saute. Add linguini, stirring to coat.
Add liquid mixture.
Stir constantly for 5 to 10 minutes or until thickened.
Serve immediately.
Wash clams; place in Dutch oven with 1/4 cup of wine and steam until clams open.
When opened, place clams and their juice in bowl and set aside.
Place oil and garlic in Dutch oven and cook garlic until brown.
Add all other ingredients except linguini and simmer for 30 minutes.
Add clams and simmer for 10 to 15 minutes. Cook linguini and serve with clam sauce.
Cook linguini according to package, omitting salt.
Drain linguini and set aside.
Saute garlic in butter in a large skillet. Drain clams and add juice to skillet.
Bring to a boil.
Cook over medium heat for 7 minutes.
Add clams and cheese.
Cook over low heat, stirring constantly until cheese melts.
Pour sauce over linguini; add parsley and toss gently.
Serves 4.
Saute shrimp and clams in olive oil until cooked to your liking.
Add clam sauces and garlic.
Simmer for 1/2 hour over low heat; cook linguini until tender.
Add butter.
Pour cooked ingredients over linguini and serve hot.
Cook linguini until tender.
Drain and rinse in cold water. Mix linguini, vegetables and dressing in large bowl.
Chill for 2 to 3 hours.
Cook linguini according to directions and drain.
Combine linguini with the rest of the ingredients.
Toss well and refrigerate overnight.
Parmesan and Romano cheese can also be sprinkled on top.
Recipe doubles and triples easily.
Great for potlucks or large get togethers.