60 Ways Noodles. Great Recipe Ideas with a Classic by MCIA

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Extra info for 60 Ways Noodles. Great Recipe Ideas with a Classic Ingredient

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Sprinkle chopped parsley, garnish as desired and serve with lemon slices. V E G E TA R I A N 45 pasta with avocado, ginger, pine nuts and coriander Ingredients Linguine Avocado Lemon Ginger Extra virgin olive oil Roasted pine nuts Fresh coriander leaves (cilantro) Salt Ground black pepper 46 V E G E TA R I A N When serving this incredibly refreshing pasta, it is essential that the linguine, roasted pine nuts and serving plates are all piping hot. The coriander should also be handpicked just before serving to keep the herb as fresh as possible.

Season to taste with salt and pepper. • Transfer to a serving dish and serve immediately. SEAFOOD 53 linguine alle vongole Ingredients Butter Garlic Onion Canned peeled tomatoes Salt Ground white pepper Dried basil Little neck clams Chopped fresh parsley Cooked linguine Lemon 54 SEAF OOD Linguine alle Vongole is a delicious pasta dish from Naples, Italy. If clams are unavailable, cockles or mussels may be substituted. Makes 4–6 servings Method 3 Tbsp 2 cloves, peeled and sliced 1, small, peeled and finely chopped 450 g (1 lb), drained /4 tsp 1 1 /2 tsp /2 tsp 450 g (1 lb) 1 1 Tbsp 450 g (1 lb), drained and kept hot 1, cut into wedges • Heat butter in a medium saucepan.

Add rice sticks and stir-fry until well combined. • Add sauce, bean curd, bean sprouts, cabbage, coriander, and stir-fry until well combined. Remove from heat. • Divide noodles among 4 serving plates and sprinkle with peanuts. Serve immediately with lime wedges. 11/2 Tbsp 1 Tbsp 1 Tbsp 2 tsp V E G E TA R I A N 41 lemony angel hair Ingredients Angel hair Butter Heavy (double) cream Lemons V E G E TA R I A N Serves 4 Method 1 300 g (10 /2 oz) 3 Tbsp 180 ml (6 fl oz / 3 /4 cup) 3, grated for zest and squeezed for 60 ml (2 fl oz / 1/4 cup) juice 3 /4 tsp Salt Chopped parsley leaves 75 g (21/2 oz) Grated Parmesan cheese 50 g (2 oz) 42 This comforting pasta sauce is made with cream, lemon, parsley and Parmesan cheese.

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