Herbed Clam Linguine
Ingredients of Herbed Clam Linguine
Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL Linguine 12 oz. 340 g Olive (or cooking) oil 1 tbsp. 15 mL Chopped green onion 2/3 cup 150 mL Dry (or alcohol-free) white wine 1 cup 250 mL Prepared chicken broth 1 cup 250 mL Reserved clam liquid 1 cup 250 mL Dried basil 1 tsp. 5 mL Dried oregano 1 tsp. 5 mL Dried thyme 1/2 tsp. 2 mL Cans of whole baby clam,drained and liquid reserved 2 2 Block of cream cheese, cut-up, softened 8 oz. 250 g Grated Romano cheese 1/4 cup 60 mLHow to Herbed Clam Linguine
Combune water and slat in Ducth oven. Bring to a boil. Add pasta. Boil, uncovered, for 9 11 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.
Heat olive oil in large saucepan on medium. Add green onion and garlic. Cook , uncovered, for about 2 minutes, stirring often, until onion is softened.
Add next 7 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered for 20 minutes.
Add clam and crem cheese. Heat and stir for 5 to 7 minutes until cream sheese is melted.
Add Romano cheese and pasta. Toss. Let stand for 5 minutes. Makes about 8 1/2 cups (2.1 L)
0 ความคิดเห็น:
Post a Comment