LINGUINE WITH WHITE CLAM SAUCE
4 cans minced clams, drained (reserve liquid for sauce)
½ stick butter
1 cup olive oil
3 tablespoon finely chopped onions
2 cloves finely minced garlic
6” anchovy paste from tube
1 1/2 cups dry white wine
1 quart chicken broth
2 teaspoons red pepper flakes
1 1/2 cups clam juice (include reserved liquid)
1 teaspoon dried oregano (crush in palm of hand before adding)
1 tablespoon parsley, chopped fine
1 teaspoon black pepper
1 cup grated Parmesan cheese (freshly grated)
additional chopped parsley (for garnish)
1 lb linguine (prepared while making clam sauce)
Melt butter in pan then add olive oil. Add onion, garlic and anchovy paste from tube (about 6 inches long).
Cook until garlic gets golden brown (be careful not to burn the garlic).
Add wine and cook down (2 to 3 minutes) add chicken broth, clam juice, and seasonings (Parsley, Oregano, Black and Red Pepper). Cook on low for 20 minutes.
Add clams. Heat; remove from stove, add linguine noodles directly from boiling water and stir in cheese.
Sprinkle with remaining cheese and additional chopped parsley.
Serves 6 to 8 people
Man. That sounds good right now!
I’d like but Mrs. SR wouldn’t.
Baked Sphagetti
Ingredients
1 cup (225 ml) chopped onion
1 cup (225 ml) chopped green pepper
1 tbsp (15 ml). butter or marg.
1 can roasted garlic pasta blend (I use Contidina)
1 can roasted garlic and herbs diced tomatoes
1 4 oz (112 grm). can mushrooms, stems and pieces,drained
1 2-1/4 oz (63 grm). can sliced ripe olives, drained
2 tsp (10 ml). dried oregano
1-1/2 lbs (.7 kg). ground beef , browned and drained
12 oz (336 grm). spaghetti, cooked and drained
2 cups (475 ml) or 8 oz (224 grm). shredded cheddar cheese
1 can condensed cream of mushroom soup
1/4 cup (60 ml) water
1/2 cup (125 ml) grated Parmesan cheese
Preparation
In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives and oregano.
Add ground beef.
Simmer uncovered for 10 minutes.
1/2 Place of spaghetti in a greased 13x9x2 inch baking dish.
Top with 1/2 the vegetable and meat mixture
Sprinkle with 1 cup (225 ml) of shredded cheese
Repeat layers.
Mix the soup and water until smooth.
Pour over casserole.
Sprinke with Parmesan cheese.
Bake uncovered at 350 degrees (175 C.) for 30-35 minutes or until heated through and bubbling.