Are you throwing a Christmas party? Gina's Homemade shares some holiday cheese plate ideas.
Linguine with clam sauce:
1 cup olive oil
5 cloves garlic, minced
1/8 cup Italian parsley, fresh, chopped
1 lb chopped clams w juice
1/2 lb fresh clams, cleaned
1/8 cup white wine
1 tbsp crushed red pepper
1/8 tsp white pepper
Sea salt to taste
Salt- for pasta water
1 lb linguine
Bring 1 lg pot of salted water to a boil.
In saucepan add:
Olive oil, garlic and crushed red pepper. Heat on med for 2 mins stirring occasionally. DO NOT burn garlic Add parsley, clams w juice and freah clams. Bring to a simmer. Add white wine. Cook until clams have opened. Add white pepper.
Add cooked linguine to clam sauce. Use a pasta spoon or tongs to transfer paata from water to sauce pan.
Plate and serve
Marinara or Meat Sauce-2 quarts
Parmagiano cheese- 1-1.5 cups
Shredded mozzarella- 2-2.5 cups
Egg- 1 egg
Fresh Italian parsley- 1/2-3/4 cup coarsely chopped
Salt- to taste
Bring large pot of salted water to a boil and cook lasagna noodles per instructions.
Remove from water and place on lightly oiled parchment paper and lightly oil lasagna noodles then cover w parchment until ready to use.
In a bowl:
Add ricotta, egg, parsley, 1/2 cup shredded mozzarella and salt. Mix with a spoon.
Preheat oven to 375
Repeat until you reach the top of pan. The last layer should be lasagna noodles topped with sauce and sprinkled with parmigiano. Do not over sauce when assembling the layers. Reserve extra sauce for serving.
Cover with aluminum foil and cook for 20-25 mins or until sauce is bubbling. Remove and let stand for 5-10 minutes covered before cutting. Cut and serve with extra sauce.
10953 N. Frank Lloyd Wright Boulevard, Suite 105
Scottsdale, Arizona 85259
Copyright 2012 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
More Sonoran Living