Linguine Ala Anne Oamc Recipes

LINGUINE WITH WHITE CLAM SAUCE

Steps:

• Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
• While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.
• Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.

LINGUINE ALA ANNE - OAMC

Steps:

• Cook linguine in a large pot according to the directions, drain and return to the pot.
• While the linguine cooks, melt butter or margarine in saucepan.
• Stir in flour and salt, adding evaporated milk.
• Bring to a boil, stirring constantly.
• Boil and stir one more minute.
• Add liquid from the mushrooms, water and bouillon cube.
• Cook over medium heat, stirring constantly until slightly thickened and bubbly.
• Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed.
• Spoon linguine mixture in to a 13x9x2 inch baking dish (may want to grease it), pressing it up to the sides and leaving a slight hollow in the center of the dish.
• 5Toss ham into remaining sauce, spread it in the center of the linguine.
• Sprinkle with Romano cheese, cover with foil, and freeze dish.
• Sauté red and green bell peppers in vegetable oil until soft, allow to cool.
• Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.
• To serve: Thaw dish, peppers and croutons.
• Bake dish uncovered in a preheated 400ºF oven for 20 minutes.
• Before serving, sprinkle croutons around edge of casserole.
• Reheat red and green peppers and mound them in the center.

LINGUINE WITH WHITE CLAM SAUCE II

Steps:

• In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
• In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.
• Toss cooked and drained linguini pasta with the clam sauce and serve warm.

CHICKEN TETRAZZINI OAMC

Steps:

• Break spaghetti in half and cook as directed on package until al dente; drain.
• Sauté onions in margarine until transparent, about 10 minutes.
• Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 6-cup containers (or freezer bags) and freeze.
• Thaw Tetrazzini and put in a baking dish. Bake uncovered 30-40 min at 350° until bubbly.