MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Linguini Alfredo
Categories: Seafood, Pasta, Cheese, Dairy, Wine
Yield: 6 Servings

1/3 c Olive oil
3 cl Garlic; minced
1 lb Shrimp; peeled, deveined,
- tails off
2/3 c Clam juice or chicken broth
1/3 c Dry white wine
1 c Heavy (whipping) cream
1/2 c Fresh grated Parmesan cheese
- (+ additional for serving)
2 tb Lemon juice
2 tb Chopped parsley
1/4 ts (ea) dried basil & oregano
- leaves; crushed
1 lb Pkg linguini; cooked,
- drained

Heat oil in large skillet over medium-high heat. Add
garlic; reduce heat to low. Simmer until garlic is
tender.

Add shrimp in same skillet and cook over medium-low heat
until opaque. Remove shrimp; reserve liquid in pan.

Add clam juice or chicken broth; bring to a boil.

Add wine; cook over medium-high heat 3 minutes, stirring
constantly.

Reduce heat to low; add cream, stirring constantly. Add
cheese; stir until smooth. Cook until thickened.

Add shrimp to sauce. Heat through. Add lemon juice,
parsley, basil, and oregano. Pour over linguine in large
bowl; toss gently to coat. Serve with additional grated
Parmesan cheese, if desired.

Makes 6 servings

Adapted from source: Copykat.com/September 13 1999

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Kitchen

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... Garlic is unknown in British cookery proper.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Linguine w/Clam Sauce
Categories: Pasta, Vegetables, Chilies, Seafood, Citrus
Yield: 5 Servings

Salt
1 lb Linguine or other long
- pasta
1/4 c Extra-virgin olive oil; more
- for serving
5 cl Garlic; thin sliced
1 ts Red-pepper flakes
1/2 ts Dried oregano
1/2 c Dry vermouth or dry white
- wine
20 oz (2 cans) whole baby clams
- w/juices
Black pepper
2 tb Unsalted butter
2 ts Lemon zest
1/2 c Chopped Italian parsley
Lemon wedges; for serving

Bring a large pot of salted water to a boil. Add the

pasta and cook according to package instructions until 2
minutes short of al dente (it will finish cooking in the
sauce). Reserve 1/2 cup pasta water, then drain pasta.

While the pasta cooks, make your sauce: Heat the oil in
a deep-sided 12" skillet over medium. Add the garlic,
red-pepper flakes and oregano and cook until the garlic
is pale golden, 1 to 2 minutes. Add the vermouth and
simmer until reduced by half, 3 to 4 minutes. Stir in
the clams with their juices and cook until just warmed
through, 1 to 2 minutes more. Taste and season with salt
and pepper as needed.

Add the cooked pasta directly to the skillet along with
the butter and lemon zest and toss until the butter has
melted and the pasta is glossy with sauce. If needed,
add 1/4 cup reserved pasta water. Stir in half the
parsley.

Serve pasta topped with a drizzle of olive oil, and the
remaining parsley. Serve lemon wedges alongside.

By Colu Henry

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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... "Politics is the skilled use of blunt objects" -- Lester B. Pearson
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