How To make Linguine a La Anne
1 pound linguine
6 cups cooked ham
cubed(2 pounds)
1 stick butter or margarine
4 ounces canned mushrooms
1/4 cup flour
1 teaspoon salt
1 1/3 cups water
1 can evaporated milk
1 chicken bouillon cube
1/2 cup grated Romano cheese
1 sliced red pepper :
used on serving day
1 sliced green pepper used on serving day
1 cup croutons :
used on serving day
Cook the linguine according to package directions and drain. Return it to the p ot you boiled it in.
Melt 4 tablespoons of the butter in a saucepan. Blend in the flour and salt, th en the liquid drained from the mushrooms, the water, evaporated milk, and bouil lon cube. Bring to a boil and stir the sauce a minute or two until it thickens.
Add 2 cups of the sauce and the drained mushrooms to the linguine and toss unti l well mixed. Spoon the linguine mixture into a 13X9 inch baking dish, pressing it up the sides to leave a slight hollow in the center of the dish.
toss the ham in the remaining sauce and spoon it into the hollow in the pasta. Sprinkle with Romano cheese and freeze.
When thawed, bake the casserole, uncovered, for 20 minutes at 400. Meanwhile sa ute the sliced peppers in the remaining butter until soft. When serving, sprink le croutons around the edge of the casserole and mound the center with sauteed red and green peppers.
Summary of processes: slice: 1 red and 1 green pepper freeze in: 13 x 9 inch baking dish serve with: spinach salad, beets, croissants
How To make Linguine a La Anne's Videos
Mussels with White Wine and Garlic
Mussels are inexpensive and exciting to cook! They steam quickly too, making for a quick dinner to the table in minutes. The ingredients I've used in this recipe are pretty common, and most are interchangeable. If you don't like spicy, leave out the chili flakes. You can leave the parsley out or use something like scallion tops.
It is important to note that when you purchase these fresh, your grocery store should pack them with ice and you should keep them on ice until you are ready to cook them. Before you make the recipe, give them a rinse in cold water and debeard them. The mussel will have a beard that looks like a fuzzy bunch of string, and all you do is yank it out.
Live mussels are naturally closed if they are living. If they are slightly open, and you poke them and the shell closes, this means they are still living and are okay. I'm saying this because if you go through this recipe and find that at the end there are some that did not open, these are no good to eat and should be thrown away.
The full recipe will be located on my food blog, linked down below. Thank you for watching, and if you liked the video, leave a like and a comment down below!
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LINGUINE WITH CLAMS #shorts #asmr
Let's prepare an evergreen loved by everyone! Get ready to cook with the one and only @RafaelNistor :D
INGREDIENTS
500g. Clams
300g. Linguine
60ml. White wine
2 cloves of garlic
Extra virgin olive oil
Parsley
METHOD:
Place the clams in the sink and rinse them to remove all the sand, transfer them in a bowl and add some salt. Let them drain for 1-2 hours then repeat the sink operation.
Add a drizzle of extra oil into a non-stick pan along with two cloves of garlic.
Heat the pan well and add the clams, blend with white wine and cover for 5 minutes until they are all open. Remove them from the pan and peel them.
Put the linguine in plenty of lightly salted water and let it loosen for about 2 minutes. Then transfer to the pan together with water released by the clams, cook the pasta and add the shelled clams two minutes before the end.
Turn off the heat, add a drizzle of extra oil and chopped parsley and toss everything. Serve and enjoy this wonderful first course that will take you directly to the sea.
Perfect Squid Ink Pasta with Gennaro
Hi lovely people of the YouTubes. Today Gennaro was in Jamie's Italian in Westfields, Stratford. What a simples dish he made... it was the squid ink pasta with delicious sauce of tomato and mussels with some squid inside.
You must try this and let us know how you do, so EASY TO MAKE IT!
Bless you all x
How To: Master Linguine and Clams ???? | Rachael Ray #RRatHome
A classic Italian meal that comes together in less than 30 minutes????
Learn how to make one of John’s all-time favorite dishes + click the link to shop all the kitchen essentials you need to make it ????
Easy and Delicious Linguine and Clams
#shorts #linguineandclams #pastarecipes
Linguine and Clams
1 lbs Linguine pasta
(1) 15oz can of baby clams
3 Tbsp Shallot finely diced
4 Garlic Cloves finely sliced
1 med size Tomato finely diced
1/4 cup Fresh Parsley chopped
1/4 cup Fresh Basil leaves
1 Cup Dry White Wine (Chardonnay etc..)
3 Tbsp Butter
3 Tbsp Olive oil
1/2 Tsp Red pepper flakes
1 Tbsp Lemon juice
Parmesan cheese
Salt and pepper
*In a large pot bring 4 qts of water to a boil then add 2 Tbsp of salt to the water. Boil your linguine to the instructions on the package. (Cooking to Al dente is recommended)
NOTE: reserve about 1 cup of pasta water just in case.
*In a large sauce pan, on med/low heat, add olive oil, shallots, garlic, Red pepper flake, salt and pepper to taste. Once shallots and garlic are translucent, add white wine and let reduce for about 3 minutes.
*Add tomatoes and lightly season with salt. Let cook for 2-3 minutes.
*Add clams to the sauce with about 1/2 the water from the can.
*Next add butter, parsley, basil, lemon juice, and adjust salt levels if needed. (Cook for about 5 minutes)
*Add linguine to your sauce (add pasta starch water if needed) and toss with a little grated parmesan cheese.
*Serve in a bowl with freshly grated parmesan cheese on top, basil, and a little bit of raw olive oil.
*Goes well with crusty garlic bread on the side.
Enjoy!
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This Cherry Tomato Shrimp Pasta Is So Easy You'll Make It All Summer Long
Today we're making a quick shrimp tomato basil pasta with a touch of hot red pepper. This is a good one! And it's very easy to make. I hope you enjoy the recipe.
ALSO, WATCH LEMON GARLIC SHRIMP LINGUINE!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SHRIMP TOMATO BASIL PASTA PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the shrimp brine
1 ¼ pounds (570g) large shrimp 21/25 count, cleaned and deveined
½ teaspoon baking soda
½ teaspoon kosher salt
For the pasta
1 pound (454g) linguine
¼ cup (56g) extra virgin olive oil - plus more for finishing
2 large shallots - sliced
3 cloves garlic - sliced
1 small red chili pepper - sliced - check for heat levels
¾ cup (170g) dry white wine
12 ounces (340g) cherry tomatoes - halved
2 cups (480g) pasta water - will most likely not need it all
salt and pepper - to taste
¼ cup packed basil - hand torn
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