Monday, February 14, 2011

Seafood and Spinach Noodles


12 ounces Spinach noodles
2 tsp Salt (optional)
1 tbsp Oil
Large pot boiling water


1 tbsp butter or margarine
2 tbsp All-purpose flour
1/4 tsp or more grated lemon rind, to taste
1/8 tsp or more pepper(preferably white) to taste
1 10- ounce can baby clams, drained with 1 1/2 cup liquid reserved
1 cup Skim or Low-fat milk
1/3 cup dry white wine
1/2 pound cooked small shrimp
1 14-ounce can artichoke hearts (not marinated),drained & quartered


1. To make the noodles, place them in the boiling water with the salt
    (if desired) and oil. Return the water quickly to a boil, & cook the noodles,
     stirring them once or twice, for 8 minutes or until they al  dente. Drain the
     noodles , & transfer then to a heated serving bowl.

2. While the noodles cook, prepare the sauce .In a medium-sized saucepan,
     per until the ingredients form a smooth paste. Gradually whisk in the served
     clam liquid, milk, & wine, & cook the mixture, stirring it,  over medium
     heat until it comes to boil and starts to thicken.

3.  Add the clams, shrimp, & artichoke hearts & stir the sauce over low heat
     until it is heated through. Pour the sauce over the noodles, & serve

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