Best Linguine Ala Anne Oamc Recipes

BUCATINI ALL'AMATRICIANA

Steps:

• Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
• Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale. Sprinkle with chives to finish, if using.
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LINGUINE ALA ANNE - OAMC

Steps:

• Cook linguine in a large pot according to the directions, drain and return to the pot.
• While the linguine cooks, melt butter or margarine in saucepan.
• Stir in flour and salt, adding evaporated milk.
• Bring to a boil, stirring constantly.
• Boil and stir one more minute.
• Add liquid from the mushrooms, water and bouillon cube.
• Cook over medium heat, stirring constantly until slightly thickened and bubbly.
• Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed.
• Spoon linguine mixture in to a 13x9x2 inch baking dish (may want to grease it), pressing it up to the sides and leaving a slight hollow in the center of the dish.
• 5Toss ham into remaining sauce, spread it in the center of the linguine.
• Sprinkle with Romano cheese, cover with foil, and freeze dish.
• Sauté red and green bell peppers in vegetable oil until soft, allow to cool.
• Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.
• To serve: Thaw dish, peppers and croutons.
• Bake dish uncovered in a preheated 400ºF oven for 20 minutes.
• Before serving, sprinkle croutons around edge of casserole.
• Reheat red and green peppers and mound them in the center.

CHICKEN TETRAZZINI OAMC

Steps:

• Break spaghetti in half and cook as directed on package until al dente; drain.
• Sauté onions in margarine until transparent, about 10 minutes.
• Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 6-cup containers (or freezer bags) and freeze.
• Thaw Tetrazzini and put in a baking dish. Bake uncovered 30-40 min at 350° until bubbly.

LINGUINE WITH WHITE CLAM SAUCE

Steps:

• Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
• While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.
• Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.