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Ingredients: 5 Tablespoon(s) butter 6 caper-wrapped, drained, chopped* anchovy fillet 5 finely chopped garlic 2 (10 oz) (drain, reserve juices) baby clams 3/4 Cup(s) dry white wine 1/2 Cup(s) whipping cream 1 thin spaghetti 24 Teaspoon(s) (packed) sliced fresh basil 1 lemon,cut in wedges Directions: * Reserve 1-1/2 tablespoons anchovy oil. Melt butter with anchovy oil in heavy large skillet over medium-high heat. Add chopped anchovy mixture and garlic and saute 1 minute. Add clam juices and wine; boil 4 mintues to reduce slightly. Mix in cream and clams; set aside. Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add sauce; toss over medium-high heat until sauce coats pasta thickly, about 5 minutes. Mix in basil; season with salt and pepper. Serve with lemon wedges.
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For SAUSAGE start like this; In your pot, brown sausages very well and remove f North: kofta kebabs in spicy cream sauce (malai kofta) Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish. These kebabs are wonderful served as cockta Seared scallops with mushrooms and creamy mushroom sauce Boil the stock mixture in a small saucepan until deduced to 1/2 cup to concentrate the flavor. Remove the small muscle flap from the side of each scallp, place in a small bowl, and reserve for making the sauce. Place the scallpos on a plate. Trim off and Wild mushroom sauce Soak morel mushrooms in 1 cup warm water until softened. Swish around occasionally to dislodge any sand. Remove mushrooms and carefully strain soaking liquid and reserve. Slice mushrooms thinly. Add oil and shallots to a saucepan and saute until v Clam linguine 1. 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Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the Basil chicken and pasta 1. Cook pasta until al dente. Drain. 2. Melt butter in a skillet. 3. Add chopped chicken and garlic, saute until light brown. 4. Stir in seasonings, heavy cream, and parmesan cheese. 5. Bring to a boil and simmer for 3-4 minutes. 6. Toss pasta with sauce Barbecue sauce with beer robert Combine all ingredients, except garlic, in saucepan and simmer 30 minutes over medium heat. Add minced garlic before using. Baste meat during last 15 minutes of grilling time. Wild ginger - seafood dipping sauce In a small pan, combine the sugar and water. Bring the mixture to a boil and cook, stirring until the sugar is dissolved, about 3 minutes. Remove from the heat and cool Holding each lemon over a bowl to catch the juices, cut in between each segment with a Anglo-indian curry sauce Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until sm Broiled eel with ladolemono sauce Skin, wash, and dry the eel or have it skinned by the fishmonger. Cut into pieces, then squeeze a lemon over the eel and allow to stand for 15 minutes. Brush the eel with oil, season lightly with salt and pepper and grill or broil on all sides un Brown sauce In skillet melt butter. Add flour, salt, pepper and beef stock. Cook 15 minutes over very low heat or double boiler. Consumme' can substitute for beef stock. Serve with beef dishes. Pasta with broccoli and spinach Preparation: chop the onion and shred the spinach leaves. Alternative to wine: white grape juice works just as well. 1. Cook the pasta in a large quantity of boiling water until just tender. Drain and place in a greased, shallow, ovenproof dish and Red snapper with hawaiian pesto sauce FOR THE SAUCE: In a small saucepan over medium-high heat, heat 2 tablespoons of the vegetable oil. Add the ginger and garlic, reduce the heat to medium, and cook for 1 minute, stirring constantly. Pour the cooked ginger and garlic into a blender, add all Steamed artichokes with orange aioli dipping sauce Recipe by: Donald Cope, Doubletree Hotel, Monterey Prepare artichokes in the following manner: Discard lower leaves and stems and steam upright 30-45 minutes or until base can be pierced with a sharp knife. Drain inverted and chill. Make aioli by Eggplant dal sauce Roast the eggplant in a 400-degree oven for an hour (stab it first with a fork). 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Nutritional information per serving: 40 calories; 3 grams protein; 1 grams fat; less than 5 milligra Chicken wings in oyster sauce Recipe by: The Travelin' Gourmet Cut each wing into two pieces by separating at the joint; discard the tips. Heat the ginger slices in the oil in a wok; add a third of the wings at a t and brown. When the wings are browned, drain the oil "death by chocolate" truffle tart with espresso sauce blend into crumbs. Pat into tart or pie pan. Chill untilfirm before filling or bake at 300 degrees for 15 minutes, cool,and fill. Filling: In a large saucepan combine the chocolate, cream, butter, and Kahlua and heat the mixture over moderatel Sauce for barbeque chicken *** judy/nc Although here in Eastern N.C. tomato based barbeque sauce is next to heresy, I have used this recipe for barbeque chicken for many years. It only takes 5 minutes to cook. Combine ingredients in saucepan. Cook and stir occasionally over low heat