|Italian Cooking (Kitchen Library)|
|by Mary Reynolds|
Containing a range of recipes from old favourites to new variations, this cookbook features a selection of Italian foods.
1 - 10 of 264 for white clam sauce
Melt butter in ... add chicken broth, clam juice, and seasonings ... Garlic Bread or Toasted Italian bread brushed with butter or olive oil. “Mangiamo!”
In frying pan ... moderate heat. Add clam juice and bring ... through. Serve over linguine or spaghetti and garnish with fresh steamed whole clams in shell.
White Sauce: Melt butter ... 1 minute. Add clam sauce, clams and ... and lemon juice to taste. Pour over cooked and drained spaghetti and serve. Serves 6.
White sauce: Melt butter ... 1 minute. Add clam sauce, clams and ... and lemon juice to taste. Pour over cooked and drained spaghetti and serve. Serves 6.
Cook linguine according ... aside. Meanwhile, drain clams, reserving liquid ... 2 cups. FOR SAUCE: In a ... over linguine. Sprinkle with Parmesan cheese.
Melt 6 tablespoons ... chicken broth, wine, clam juice, and the ... linguine noodles. Sprinkle with remaining cheese and chopped parsley. Serves 4 to 6 people.
Melt butter in heavy saucepan. Add onion and garlic. Saute until soft but not brown. Stir in flour until bubbly. Add all remaining ingredients and ...
Season chicken with ... cookie sheet. Pour clam sauce and clams over ... minutes. Serve over buttered Parmesan cheese sprinkled noodles or green Fettucini.
Drain clams; reserve 1/2 ... and mushrooms to sauce and simmer 2 minutes. Add sauce to linguine and mix well. Serve while hot. Makes 4 low fat servings.
Drain juice from clams into small saucepot. ... 25 minutes. While sauce is simmering; cook ... pasta and return to pot and pour sauce over pasta and stir.
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