|Casseroles (Cookery Library)|
|by Norma Macmillan|
Containing a range of recipes from old favourites to new variations, this cookbook features casseroles.
1 - 10 of 107 for linguine white sauce
Melt butter in ... from stove, add linguine noodles directly from ... Garlic Bread or Toasted Italian bread brushed with butter or olive oil. “Mangiamo!”
Melt butter in ... soft but not brown. Stir in flour until bubbly. Add all remaining ingredients and cook, do not boil, for 15 minutes. Serve over linguine.
Cook linguine according to package ... 2 cups. FOR SAUCE: In a ... onion and garlic. Heat through. Serve sauce over linguine. Sprinkle with Parmesan cheese.
Drain clams; reserve ... 5 minutes. Cook linguine according to package ... and mushrooms to sauce and simmer 2 ... Serve while hot. Makes 4 low fat servings.
In pan, cook ... drained clams and white wine. Bring to ... stirring until clams are heated through. Spoon over linguine and sprinkle with parsley and Parmesan.
In saucepan, heat ... with juice. Bring sauce to boil, then ... fresh or dried linguine. If your ... of clam broth or 1 1/2 cups chicken broth. Serves 4.
Hand open clams, ... olive oil. Cook linguine according to package ... seconds in garlic oil. Remove quickly from flame and pour over linguine. Serves 4.
Melt butter and saute' garlic (do not brown). Add cream cheese and melt down. Strain and add clam juice and bring to boil. Then add chopped clams and ...
Drain juice from ... 5 minutes. Cook linguine and keep hot. ... rind, and juice. Heat thoroughly. Toss with warm linguine. Serve with Parmesan. Serves 2-3.
Heat oil in ... and garlic until golden. Add clams, water, parsley, oregano, salt, pepper, and mushrooms. Simmer for 15 minutes. Pour sauce over linguini.
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