| |
| |
| This is a Renee original! Tres magnifique! |
| |
| 1 can |
|
Artichoke bottoms, keep the juice ( I use the bottoms because I don't like the leaves) |
|
| 2 cans |
|
Minced clams, keep the juice |
|
| 1/2 to 1 cup |
|
Chicken broth (I use "Kitchen Basics" that comes in a box recommended by Rachel Ray.) |
|
| 1/2 to 3/4 brick |
|
Cream cheese, softened |
|
| 2 Tbs |
|
Olive oil |
|
| 2 cloves |
|
Garlic, minced |
|
|
|
Capers to taste |
|
|
|
Salt and pepper to taste |
|
|
|
Fresh parmesan cheese, grated |
|
|
|
Linguini Noodles |
|
|
|
| |
| 1 |
Put water on to boil for Linguini. |
| 2 |
Drain clams and set aside. |
| 3 |
Drain artichoke bottoms and dice. |
| 4 |
Add some chicken broth to softened cream cheese and blend till smooth. (This makes it easier to add to the sauce.) |
| 5 |
In skillet, saute minced garlic in olive oil. |
| 6 |
Add the juice from clams and artichoke bottoms, the diced artichoke bottoms and the rest of the chicken broth (depending on how much sauce you want to make). Cook till heated. |
| 7 |
When the noodles are done and drained, add the cream cheese/ chicken broth mixture, capers and the clams and heat thru. |
| 8 |
Put noodles in a bowl and pour the sauce over, or mix in the skillet and transfer to bowl. |
| 9 |
Sprinkle fresh parmesan on top and serve. |
|
| |
|
|
|