Corkscrew Pasta With Vegetables In

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Linguine Alle Vongole

INGREDIENTS:

3 Hard-shell clams; small in
1/2 lb Linguine or spaghetti
Salted water
2 tb Butter or margarine
2 tb Olive oil
1 Sm Onion; finely chopped
3 c Garlic; minced or pressed
1/2 c Dry white wine
Salt and pepper
1/2 c Parsley; chopped fresh

DIRECTIONS:

Place clams and 1/4 cup water in a large heavy pan. Cover and simmer just until clams pop open (5 to 10 minutes). When cool enough to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish). Strain clam broth through a piece of dampened muslin to remove grit; reserve broth. Cook linguine in a large kettle of boiling salted water according to package directions until al dente; drain well. While linguine cooks, place butter and oil in a wide frying pan over medium heat. When butter is melted, add onion and cook, stirring often, until soft. Mix in garlic, wine, and strained clam broth. Bring to a boil, stirring occasionally, and cook until liquid is reduced by about half. Add clams, season with salt and pepper to taste, and stir in parsley. Arrange linguine on a warm serving platter. Spoon hot sauce over linguine. Garnish with reserved clams in shells, if you wish.

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Italian – Style Pasta Toss

INGREDIENTS:-

7 oz. corkscrew macaroni or one 7 oz. pkg. tortellini
1 1/2 c. (6 oz.) Swiss or Provolone cheese, cubed
6 oz. sliced salami, cut into strips
1 sm. zucchini, thinly sliced (1 c.)
1/2 c. green or sweet red pepper, chopped
1 sm. onion, thinly sliced & separated into rings
1/2 c. pitted ripe olives, sliced
1/4 c. Parmesan cheese
1/4 c. snipped parsley
1/2 c. olive oil or salad oil
1/4 c. wine vinegar
2 cloves garlic, minced
2 tsp. dried basil, crushed
1/2 tsp. pepper
2 med. tomatoes, cut into wedges

DIRECTIONS:-

Cook pasta according to package directions. Drain pasta, rinse with cold water, drain again. For salad, in a bowl toss together pasta, cubed cheese, salami, cauliflower, zucchini, green or red pepper, onion rings, olives, Parmesan cheese, and parsley.
FOR DRESSING: In a screw-top jar combine oil, vinegar, garlic, basil, oregano, and pepper. Cover and shake well. Pour over salad. Toss to coat. Cover; chill 4 to 24 hours. To serve, add tomatoes; toss gently. Makes 6 main-dish servings.
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