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sherry
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Jul. 3, 2011 3:47 pm 
Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan;… MORE
 
 
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From The Blog:  xLinguine ai Frutti di Mare
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Recipe Reviews 8 reviews
See All Reviews 
Gorgonzola and Olive Stuffed Grape Leaves
We enjoyed this dish & since I was serving many other dishes I appreciated putting these grape leaves together a day ahead of time and serving cold. I did use up the entire jar of leaves about 40 with just this one recipe. It definetly makes more than 20 rolled leaves

5 users found this review helpful
Reviewed On: Dec. 26, 2010
Lime Glazed Leg of Lamb
I have never cooked lamb before and took the plunge for our Greek themed Christmas feast this year. This recipe was perfect and we cooked it on our spit. I marinated the lamb in the limeade and other ingredients for 24 hours before placing on the spit then basted with a fresh batch of limeade mixture. We will be having lamb more often now

3 users found this review helpful
Reviewed On: Dec. 26, 2010
Pastitsio III
This was a hit at our Christmas feast & much appreciated because I was able to make a day ahead of time & just pop in the oven on fest day. Probably better this way as always the flavors melded together

2 users found this review helpful
Reviewed On: Dec. 26, 2010
 
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