|Chez Panisse Cooking|
|by Alice Waters|
"Extraordinary," "poetic," and "inspired" are only a few words that have been used to describe the food at Chez Panisse.
Results 41 - 50 of 84 for clam pasta
In a large ... brown. Add resered clam juice, bottled clam ... occasionally. Meanwhile, cook pasta as package directs, ... over pasta. Toss well, serve.
Break capellini in ... canned sauce and clams into skillet. Add ... to break up pasta. Add remaining ... people immediately. Sprinkle with grated cheese.
Saute garlic with ... 2 cans of clams sauce, season to ... Cook for 15 minutes, on low flame. When pasta is done, add clam sauce, then add fresh parsley.
Brown garlic buds ... cool oil. Drain clams and reserve juice. ... cook 3 to 5 minutes longer. Do not boil or over cook, clams will become tough. Serve 4.
Bring soup to ... one tablespoon at a time. Lower heat to simmer, add Alfredo mix and clams, stir well. Add cream to desired thickness. Serve over noodles.
Smash garlic and ... not brown. Add the clams plus juice, increase the heat to boil the mixture, then simmer, stirring until thickened. Serve over pasta.
Cook pasta. Saute mushrooms ... flour. Gradually add clam juice and cream; ... serve topped with sauce. Sprinkle liberally with Parmesan cheese. Serves 6.
Cook pasta al dente in ... set aside. Drain clams, reserving 1/2 ... they pop). Add juice. Saute until golden. Mix pasta, clam sauce and parsley. Serve hot.
Cook linguine as ... garlic. Stir in clam juice and parsley. ... Simmer for only 5 minutes. Then toss sauce with hot linguine. If you like clams, its great.
Melt butter and ... 2 minutes. Add clam juice, wine and ... the 1 lb. pasta, toss and ... Serve with Parmesan cheese. We garnish this with steamed clams.
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