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Cooked by: Chef / Ethnicity: Italian cuisine / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Intermediate / Preparation Time: 10-30 Minutes / Number of Servings: 3 |
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Directions: 1. Put on water for linguine.
2. Melt butter in skillet and add garlic. Let saute for a minute until soft. Add minced clams, juice and all. Add olive oil and squeezed lemon juice. Heat until boil/bubbling. Turn down heat and cook on low heat for 10-20 minutes.
3. Cook linguine.
4. When close to being ready to serve add parmesan and Italian seasonings to clam sauce.
5. To serve, put linguine on plate and cover with desired amoun
t of sauce. Add extra parmesan on top. Serves about 3.
| Ingredients:
4/23 Ounce(s) italian seasonings
1 juice of lemon
163/5000 Pound(s) garlic
264/5629 Quart(s) olive oil
489/5000 Pound(s) butter
2 clams, canned
163/5000 Pound(s) parmesan cheese
1/2 linguine |
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Roasted Red Pepper Soup
1 chopped potato, baking
3 sliced bell pepper, red
217/10000 Ounce(s) salt
217/10000 Pound(s) minced garlic
4/23 Ounce(s) fennel seed
1/2 sliced onion, yellow
1 1/4 Ounce(s) tomato paste
97/1242 Quart(s) olive oil
44 Ounce(s) chicken broth
163/5000 Pound(s) parmesan cheese |
Directions:
1. Deseed the red peppers and cut into small pieces. Saute in a covered sauce pan with 1 tablespoon olive oil for about 10 minutes. This is an easy way to get roasted red peppers. While this is happening proceed to the next step.
2. In a large pot over medium heat, heat the olive oil. Add the onions and fennel, toss to coat the vegetables with oil, and cook, stirring, until the vegetables are softened and lightly browned, about 8 minutes. Add the garlic and cook, stirring, for another 2 minutes.
3. Season the vegetables with salt and pepper, add the red peppers, potato, tomato paste, and chicken broth, and stir. Bring to a boil, then reduce the heat and simmer for 25 minutes. Transfer the soup in batches to a food processor or a blender and pure'. Adjust the seasonings to taste. Serve with Parmesan cheese on top.
Serves 6
Wine suggestion: Bianco di Custoza
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Tomatoes with Balsamic Vinegar
1 tomato
4 Ounce(s) balsamic vinegar
4 Ounce(s) mozzarella slices |
Directions:
1. Cut up tomato into pieces.
2. Cut the mozzarella into pieces and place on top of the tomato pieces.
3. Lightly cover the tomato/cheese pieces with balsamic vinegar.
4. Sprinkle with fresh basil if desired.
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Tomatoes with Balamic Vinegar
4 Ounce(s) mozzarella slices
4 Ounce(s) balsamic vinegar
1 tomato |
Directions:
1. Cut up tomato into pieces.
2. Cut the mozzarella into pieces and place on top of the tomato pieces.
3. Lightly cover the tomato/cheese pieces with balsamic vinegar.
4. Sprinkle with fresh basil if desired.
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