My favorite go to dish in a Flash when you have unexpected company 😊
Pasta amount according to people
6 Garlic cloves roughly chopped
1/2 good olive oil in sauce pan
3 lg spoons of starched water from pasta water , put into sauce pan
Drain pasta and place in sauce pan heat and serve!
The ultimate in gourmet comfort food is so quick and easy to create with a few short steps and so quick to get on the table for dinner.
Directions:
Season your flour with salt and pepper, dredge your chicken cutlets in the flour
mixture and set aside. In a large skillet heat half of your butter and half of your olive oil , proceed to cook your cutlets in your skillet. Lightly brown the cutlets about 3 minutes on each side as needed. Add the rest of the butter and olive oil. Once all the cutlets are sautéed set aside. Sauté your mushrooms and capers in the butter and oil. Add your Chicken stock scraping the bottom of your skillet. Proceed to start cooking your pasta according to the manufacturing directions. While you’re water is coming to a boil, put the cutlets back in to the skillet and heat. Squeeze the juice of 1 1/2 lemmon over the cutlets. The remaining half slices place on top with the chopped parsley just before serving. Reserve enough juice for your pasta, plate and serve!
Love ❤️ Thru Food is my Motto !
Hi all ToniAnn here , I’ve been making this recipe for a number of years now. If you enjoy enjoy your White Clam Sauce, a little Creamy then you will enjoy this recipe. Let me know how it turns out , I love to hear the feed back thanks.
Ingredients
Directions:
Clean your clams make sure you scrub and rinse from any debris under cold running water. Place your clams in a large stock pot with sliced Lemmon pieces , some chopped parsley and water (some white cooking Wine can be added) also. Add enough water to come half way up the sides of the stock pot. but not covering the clams. Depending on your likeness let your imagination go with it ! Steam covered untill the clams open, this is a short process it only takes about 5-7 minutes remove the clams from the stock pot discard any unopened clams Remove some of the clams from their shells ,but not all of them leaving some shells, set the clams aside. I like keeping some of the clams in there shells also to show real clams were used in the recipe. The shrimp should be cleaned and deveined . The shrimp are going to be added later to the sauce during pasta cooking time otherwise they will become tough.
In a pot melt the stick of butter and sauté onion, and garlic till soft not brown add salt and pepper.
Add Cento White Clam Sauce and Cento White Clam Juice, chopped fresh parsley on a low medium heat, then slowly add your flour and cold water to the sauce making sure to continually to stir so that it dosent stick. The thickness of the sauce can be adjusted with a can of chicken stock, if you feel your sauce is too thick. Add your chicken stock a little at a time to ensure proper thickness or likeness .
Bring your pasta to a boil, add your clams and shrimp to sauce during pasta cooking time. Cook pasta according to pasta directions , drain and add you sauce to your pasta.
Love ❤️. thru Food is MY Motto. !
