| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 1/2 | Stick melted butter | |
| 2 | tb | Olive oil |
| 1 | tb | Flour |
| 1 | c | Chicken broth |
| 1 | Clove garlic crushed | |
| 1 | tb | Minced fresh parsely (up to) |
| 3 | ts | Fresh lemon juice |
| Salt & pepper to taste | ||
| 1 | cn | (14-oz) artichoke hearts; packed in water; drained and sliced |
| 2 | tb | Freshly grated Parmesan cheese |
| 2 | ts | Capers; rinsed and drained |
| 1/4 | ts | Salt |
| 1 | lb | Linguine; cooked al dente/drained |
| 1/4 | c | Olive oil |
| 1 | tb | Butter |
| 1 | tb | Freshly grated Parmesan cheese |
| 2 | oz | Minced Prosciutto or other ham (garnish) |
INSTRUCTIONS
Date: Sun, 24 Mar 1996 09:10:13 +0300 From: dweinsaf@lib.drury.edu (Dianne Weinsaft) Melt butter with oil in small saucepan over medium heat. Add flour and stir until smooth about 3 minutes. Blend in broth, stirring until thickened, about 1 minute. Reduce heat to low and add garlic, parsely, lemon juice, salt and pepper and cook about 5 minutes, stirring constantly. Blend in artichokes, cheese and capers. Cover and simmer about 8 minutes. Melt remaining butter in large skillet over medium heat. Stir in remaining oil, cheese and salt. Add linguine and toss lightly. Arrange pasta on platter and pour sauce over. Garnish with prosciutto. Serves 4, MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #84 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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