RECIPES
Two-Minute Clam Sauce for Linguine
Pasta: Linguine, Angel Hair, Spaghetti, or any light pasta 3 Tablespoons Olive Oil
2 Tablespoons Garlic, Finely Chopped
1 Can of Clams with Juice
3 Tablespoons Oregano
Fresh Ground Pepper (To Taste) Crushed Red Pepper
½Cup White Wine (Optional)
½Cup Prepared Pasta Sauce (Optional)
Sauté Garlic and clams in olive oil. Add oregano, pepper and crushed red pepper to taste. If desired, add white wine and/or prepared pasta sauce. Pour over pasta, garnish with minced parsley.
Tagliatelle & Chicken
(Chicken & Noodles)
Pasta: Tagliatelle or Egg Noodles (with 2 Tablespoons Olive Oil or Butter)
4 Large or 6 Small Pieces of Boned Chicken Cut in Chunks 2 Tablespoons Garlic, Finely Chopped
2 Tablespoons Italian Seasoning
2 Tablespoons Parsley Olive Oil
Salt & Pepper Parmesan Cheese
Bake or sauté chicken in olive oil with garlic and seasoning until done. Pour chicken over freshly cooked tagliatelle and serve hot. For variety, add sautéed mushrooms and/or bell pepper.
Marinara Sauce
1 Large Onion Diced
2 Cloves Garlic (Pressed)
2 Tablespoons Italian Seasoning
3 Pasta Measuring Cups Diced Tomatoes (or 2 16oz cans of Tomato Sauce)
4 Tablespoons Olive Oil
Sauté onion and garlic in olive oil. Add Italian seasoning and tomato mixture and simmer for 2 hours. Pour over fresh pasta.
For variety add: 1 cup sautéed mushrooms and/or 1 can sliced black olives. Yields 1 quart. Serves 6.
