Special Linguine
Special Linguine
1/2 cup )1 stick butter
4 cloves garlic, minced
4 (6 1/2 oz) cans chopped clams, liquid reserved
1/4 cup chopped walnuts
Salt and pepper
1 pound cooked linguine
Grated Parmesan cheese
Heat butter in a large skillet
Add garlic and cook until golden
Add clams and cook for 2 minutes more
Add parsley
Gradually add reserved clam juice until sauce is desired thickness
Add walnuts
Season with salt and pepper
Cook an additional 2 minutes
Toss with hot cooked linguine
Top with grated cheese and serve immediately
Stracciatelli
Stracciatelli
1 egg
2 tablespoons freshly grated Parmesan cheese
2 tablespoons soft bread crumbs
2 cups chicken stock or broth
Salt and white pepper to taste
Basil, parsley, or chives, for garnish
Parmesan cheese
Bring the stock to simmer in a saucepan
Then, in a separate bowl, beat the egg with a fork and continue beating as you add the cheese and bread crumbs
When they are well beaten, add 1/2 cup of the hot stock
Bring the remaining stock to nearly a boil, scrape in the egg mixture, and whisk it with a fork for 3 or 4 minutes
When you stop beating and let the soup come just barely to a boil
It will break into “rags,” hence the name
Serve immediately, with an extra sprinkling of Parmesan, topped by garnish of your choice
Makes 2 servings
Celery, Milan Style
Celery, Milan Style
6 large stalks celery
3/4 cup water
1/2 teaspoon instant chicken bouillon
2 tablespoons butter or margarine
1/4 cup grated Parmesan cheese
Minced parsley
Cut celery into 2-inch pieces
Heat celery, water and bouillon to boiling; reduce heat
Cover and cook until celery is crisp-tender, about 15 minutes; drain
Dot with butter; cover and let stand until margarine is melted
Sprinkle with grated cheese and parsley
Yields 4 to 6 servings