|D'artagnan's Glorious Game Cookbook|
|by Joanna Pruess|
Ariane Daguin and George Faison, owners of DArtagnan, have been supplying top chefs with game and foie gras for almost fifteen years.
Results 1 - 10 of 265 for linguini
Sauté onion in ... heated through. Serve over linguini; sprinkle generously with freshly grated Parmesan cheese and coarsely cracked black pepper. 4 servings
Remove sausage from casing, and crumble in a frying pan. Cook thoroughly. When browned, removed from pan. Leave grease in the pan and fry the shrimp. ...
Cook linguini as directed, drain, ... whisk in brown sugar, mix well. Add to meat mix, simmer until bubbly. about 20 minutes. Serve over warm linguini.
Heat broiler. In small bowl, combine 1 tablespoon oil, and 1/3 of the garlic. Brush on cut sides of muffins. Place muffins on baking sheet. Broil ...
Cook and drain linguini. Keep warm. ... stir and add scallops, stirring constantly for 3 minutes until scallops are done (will turn from opaque to white).
1. In 3 ... about 5 minutes until scallops are cooked. 3. Cook linguini. On platter, toss pasta with scallop mixture. Garnish with basil leaves. Serves 6.
Cook bacon until ... into pan. Stir in chopped tomato, linguini and Parmesan cheese. Mix lightly. Serve warm with additional cheese as a topping. Serves 4.
Cook linguini to desired tenderness; ... linguini mixture. Return to low heat and stir gently until heated. Serve immediately with lots of Parmesan cheese.
In large pot ... water, put in linguini and be sure ... tomato chunks. Call very quickly or pasta will be cold. Serve with freshly grated Parmesan cheese.
Break linguini and boil a ... and toss with zesty Italian until moist. Refrigerate overnight and mix well in a.m. If dry add a little more zesty Italian.
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