مترجم سایت

مواد لازم:

فيله مرغ و يا کالباس : نيم کيلو
،ماکورني : نيم کيلو،
هويچ متوسط : 3 تا 4 عدد،
کاهوی سالاد : 1 عدد،
کنسرو ذرت : 1 عدد 250 گرمي،
روغن زيتون : 2 قاشق غذاخوری،
سوس مايونز و نمک و فلفل : به مقدار کافي

طرز تهيه:

ماکاروني ها را در آبجوش ميريزيم تا بپزند و پس از پختن داخل آبکش ميريزيم سپس هويچ ها را پاک کرده و رنده ميکنيم کاهوی سالاد را به قطعات کوچک بريده و همه را داخل ظرف بزرگي ريخته و کنسرو ذرت را نيز باز کرده و داخل آبکش ميريزيم تا بعد از گرفته شدن آبش آن را نيز قاطي آنها ميکنيم فيله مرغ را آب پز ميکنيم البته نمک و ادويه دلخواه خودتان را فراموش نکنيد که به آن اضافه کنيد و پس از پخته شدن فيله مرغ آنرا به قطعات کوچک ميبريم و آنها را نيز قاطي بقيه مواد ميکنيم البته شما بجای فيله مرغ ميتوانيد از کالباس استفاده کنيد به مقدار 2 قاشق غذاخوری روغن زيتون به سالاد اضافه کرده و به مقدار دلخواه به آن سوس مايونز و فلفل سياه و نمک ميزنيم برای اين سالاد از سسهای بسيار خوشمزه ديگری نيز ميتوانيد استفاده کنيد

PASTA WITH CLAMS AND VEGETABLE SAUCE
Twenty years ago, this recipe, inspired by one of the Frugal Gourmet cookbooks, was a favorite in our house. Until recently, I hadn't made it for years, but it was so delicious that I can't imagine why it fell out of the repertoire. The recipe calls for canned clams and dried linguine or spaghetti, all of which I keep in the pantry, but fresh littlenecks and fresh pasta would be lovely, too. Just remember to reduce the cooking time if you use fresh ingredients. Serves 4 as a main dish.

1 lb linguine or spaghetti (I use dried pasta from the pantry)
2 Tbsp olive oil
1 small onion, diced
1 rib celery, diced
1/2 large green pepper, diced
2 medium zucchini, diced
2 cloves garlic, minced or pressed
1 large ripe tomato, chopped
1/2 lb button mushrooms, diced
2 6-oz cans chopped clams -- drain one and reserve the liquid from the other
1/4 cup chicken stock
1 Tbsp fresh thyme leaves, or 1/2 Tbsp dried thyme
1 large pinch red pepper flakes, or to taste
1/2 tsp ground black pepper, or to taste
Kosher salt, to taste
1/2 cup grated fresh Parmigiano-Reggiano or asiago cheese, or more to taste

In a very large nonstick frying pan over low-medium heat, sauté onion, celery and pepper in 2 Tbsp olive oil, for 1-2 minutes. Add garlic and zucchini, and cook for 2-3 minutes, stirring occasionally.

Add clams and liquid from one can, stock, oregano and black pepper, stir, and cook for 2 minutes. Increase heat to high; add tomato and mushrooms, and cook for 3 minutes or until vegetables are just beginning to get tender.

Drain the pasta and add it to the pan. Stir well to combine. Cook for an additional minute or two, until the vegetables are done.

If the sauce is not thick enough (the starch from the pasta usually will thicken the sauce nicely), at the last minute, add the arrowroot solution a few drops at a time right into the boiling liquid in the pan, and stir until mixture is desired thickness (stay right with it; this will happen very quickly, and you don't want it to turn to goo).

Transfer pasta to a platter, sprinkle with Parmigiano-Reggiano, and serve hot