| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1452.1 | You can also use Fettucini | WITNES::MACONE | Don't litter. . . . SPAY | Fri Oct 21 1988 16:14 | 15 |
| I'll have to try this. Sounds delicious.
Now for my seafood and linguini dish. . .
I sautee my seafood in butter and olive oil. Add whatever spices
suit my fancy for the day, and then pour a jar of Trios tomato sauce
in. Then serve over linguini. This takes about 20 minutes -- mostly
waiting for the linguini water to boil!
Only if I want to take the extra time do I make the salad and garlic
bread ;-}
-Nancy
|
| 1452.3 | 4 HEALTHY EATERS | NRADM::THIBODEAU | | Wed Oct 26 1988 15:24 | 10 |
| You could possibly serve 4 moderately healthy eaters (thinking
about all 4 wanting a moderately sized "seconds") with this recipe,
garlic bread, and salad.
And yes to comment on .1 - I have tried fettucine - even the fresh
carrot and hot pepper fettucine in the gourmet counter is
wonderful with this stuff.
Mona.
|
| 1452.4 | serves four? | SALEM::MEDVECKY | | Fri Oct 28 1988 12:34 | 11 |
| ...When I buy scallops for myself and the wife, 1 lb is really a
lot....this recipe calls for a lb of scallops, shrimp, fish, and
lobster/langostinos....plus 2 POUNDS of fetticine.....
At my house this would serve about 12 people....who are the four
you feed with moderate appetites....the four linebackers from the
Chicago Bears?
:-)
Rick
|
| 1452.9 | how does it cook? | SALEM::MEDVECKY | | Mon Oct 31 1988 12:31 | 12 |
| re.6...Karen....I havent cooked fresh pasta in years....I really
dont remember exactly how it cooks....I do know when I cook
the packaged stuff at home I always make enough for more people
than are at the table....
Yea, 12 sounds about right....BTW, the recipe sounds absolutely
great....being a seafood/pasta lover....Now if I can only scale
it down....or get a bunch of friends who love seafood...Ill be
in business....
Rick
|
| 1452.10 | FRESH PASTA AND HELLO | ESOCTS::THIBODEAU | | Thu Nov 03 1988 08:18 | 18 |
| 1stly - I'm not insulted or bent out of shape about the comments
here - so let's just converse on this one.
The nice thing about fresh pasta is that it takes very little time
to cook - roughly 5-7 minutes once the water boils - you should
however, check for doneness in 3 minutes and go from there, as it
will be somewhat mushy if overdone. Also, fresh pasta does expand
somewhat.
My suggestion on trying my dish for the first time is to buy
a 1/2 lb of each seafood and 1 lb of pasta and make it for yourself
and 2 other folks as an experiment. Then you can judge how much/or
how little this would satisfy guests for dinner. Everyone has their
own ideas of good portions for them.
mona
|
| 1452.11 | bags | SALEM::MEDVECKY | | Thu Nov 03 1988 12:07 | 4 |
| are those oven bags the clear plastic type bags? I presume they
are since they have to hold liquid....
|
| 1452.12 | THE Bags | NRADM::THIBODEAU | | Fri Nov 04 1988 08:11 | 9 |
| The oven bags are the same ones that you would use to roast a chicken
or beef. The best that I have used are made by "Reynolds". The only
thing I suggest not to do is make any holes in the bags. For
roasting, they usually recommend that you punch some small holes
so that the bag does not burst - however, with this recipe - I have
never done that.
Mona
|