|A Potpourri Of Pansies|
|by Chris Mead|
Since Victorian times, the pansy's pert face has charmed gardeners and gentlefolk alike.
1 - 10 of 95 for linguine clam white
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Melt butter in ... add chicken broth, clam juice, and seasonings ... from stove, add linguine noodles directly from ... butter or olive oil. “Mangiamo!”
In pan, cook ... liquid from drained clams and white wine. Bring to ... clams are heated through. Spoon over linguine and sprinkle with parsley and Parmesan.
If clams in the shell ... 1/4 cup dry white wine to the ... clam mixture with linguine and parsley until ... with grated Parmesan cheese. Makes 4 servings.
Cook linguine according to package ... aside. Meanwhile, drain clams, reserving liquid ... through. Serve sauce over linguine. Sprinkle with Parmesan cheese.
1. To make ... Simmer. 2. Cook linguine al dente. Drain. 3. Add clams to sauce; simmer ... with clam sauce. Sprinkle with Parmesan cheese. Serves 6 to 8.
Prepare Creamette Linguine as package directs; ... Stir in reserved clam liquid and parsley; ... Serve immediately. Refrigerate leftovers. Makes 8 servings.
In medium skillet, ... golden. Add reserved clam juice, wine and ... heat through. Serve over hot cooked linguine; sprinkle with Parmesan cheese. Serves 2.
Open clams reserving juice. In ... minutes. Meanwhile, cook linguine until al dente. ... clams are heated through. Pour sauce over drained pasta. Serve.
Simmer the garlic ... and the reserved clam juice and cook ... Meanwhile, cook the linguine 10 to 15 minutes until done; drain. Serve tossed with the sauce.
Drain clams; reserve 1/2 ... 5 minutes. Cook linguine according to package ... sauce to linguine and mix well. Serve while hot. Makes 4 low fat servings.
Result Page: 1
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