Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Pasta
All-Purpose Pasta Dough
Simple Tomato Sauce
Zucchini Pasta
Tagliolini (Egg Noodles)
Noodle Scraps in Butter and
Cheese
Pasta Primavera
Spaghetti Alia E Olio
Abruzzi Spaghetti Sauce
Baked Lasagna
Tagliolini with Egplant
and Pine Nuts
Linguini a la Vongole
Pasta with Pesto Sauce
Potato Gnocchi
Gorgonzola Cheese Sauce
Ravioli
Rotelli Pasta with
Pesto Clam Sauce
Farfalle with Italian Mushrooms
and Brown Sauce
Risotti
Mushroom Risotto
Lombardi Risotto
Risotto with Clams
Risotto Garibaldi
Rice Timballo
from the Speckled Goose Club
Italian Quiche
Roasted Pepper Rice
Polenta
Polenta Fritta
Gorgonzola Cheese Sauce
for Polenta Fritta
Meat Gravy for Polenta
2005 Sauvignon Blanc
2005 Glissando
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Linguini a la Vongole
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This is another very quick and easy dish that was a favorite for Friday
night dinner. If you have a few fresh clams to add to the pasta it makes
for a more elegant appearance, but canned clams are really all that's
necessary.
2 small cans (about 6 ounces), chopped clams, with juice
2 dozen, small to medium, fresh clams, in shells
2 medium garlic cloves, finely chopped
1 cup, parsley, finely chopped
1 tablespoon, dried tarragon
1 teaspoon, white pepper
2 sticks, sweet butter
1 cup, dry sherry
1 teaspoon, salt
2 tablespoons, olive oil
2 pounds, linguini
12 quarts, water
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Sautee garlic and parsley in 1/2 stick of butter with 2 tablespoons of
olive oil (to keep butter from burning).
When garlic is translucent, but
not browned, add remaining butter, tarragon, and dry sherry, allowing
sherry and clam juice boil down a bit.
Then reduce heat and add canned
clams, pepper and salt.
Cook for no longer than 5 minutes, just enough to
heat clams thoroughly, as they will be tough if cooked too long.
If you
use the fresh clams, steam them in boiling water at the same time, until
they open, then set aside, and use to garnish pasta.
Add linguini to 12
quarts of boiling water in spaghetti cooker, with a pinch of salt and a
few drops of olive oil.
When linguini is tender, drain and pour into
large mixing bowl.
Mix in clam mixture.
Garnish with fresh clams.
Serves 4 to 6, with sourdough French bread, a bit of salad, and a dry
white wine.
Enjoy with our 2005 Sauvignon Blanc.
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