CREAMY CLAM LINGUINE RECIPE: HOW TO MAKE IT
This is a fast but special entree that I made up when my sons were home from touring. They loved it so much that they request it whenever they're home. You can use the juice from the canned clams, but bottled clam juice gives a better flavor to this dish.—Margie Clevenger, Bowling Green, Kentucky
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.
Nutrition Facts : Calories 419 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 788mg sodium, CarbohydrateContent 49g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 16g protein.
CAPRESE SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. —Melissa Pearson, Sandy, Utah
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.
Nutrition Facts : Calories 256 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 161mg sodium, CarbohydrateContent 8g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 11g protein.
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- Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
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Total Time 15 minutes
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