Olive Garden Linguine With Anchovies And Mussels Food

OLIVE GARDEN MUSSELS DI NAPOLI

Steps:

• In a non-stick pan gently cooking the garlic together with the olive oil until the garlic gets soft and turns translucent.
• Meanwhile, in a large saucepan combine mussels (which have been cleaned, debearded and picked over, if necessary), wine and butter. Add garlic and any remaining olive oil.
• Cover the pot and bring to a simmer over medium heat. Mussels are cooked when all shells are open. Discard any that do not open.
• Add all remaining ingredients, stir carefully (mussels will easily dislodge from their shells) and simmer gently on low for approximately two minutes.
• Serve in bowls with plenty of bread to soak up the delicious juices!

OLIVE GARDEN BISTECCA DI MANZO ALLA BOSCAIOLA

Steps:

• Soak dried porcini mushrooms in lukewarm water for 20 minutes. Remove from water, rinse and slightly chop, set aside.
• Mix white wine, tomatoes, porcini mushrooms, and oregano in a sauté pan over medium heat. Bring sauce to a boil and season with salt and pepper to taste. Lower heat and allow to simmer for 15 minutes.
• Heat olive oil in a separate large sauté pan over medium high heat. Cook rib eye steaks 4 minutes on each side. Add garlic and onions to sauté pan and cook for 2 minutes.
• Place onions on bottom of large serving platter. Place steaks on top of onions. Pour Mushroom and tomato mixture over steaks. Garnish with chopped parsley and serve immediately.

OLIVE GARDEN RED SAUCE

Steps:

• Heat oil in a saucepot and add onions, garlic and bay leaf. Saute until golden brown, being careful not to burn. Add tomato sauce and paste, water and seasoning. Simmer for 1-1/2 hours.
• Toss cooked, drained pasta into sauce.
• Transfer to large serving platter. Garnish with fresh parsley and serve immediately.

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER

Steps:

• Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
• While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
• Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

OLIVE GARDEN ROTINI WITH SAUSAGE AND ASPARAGUS

Steps:

• Cut bottom 2 inches off asparagus stems (the inedible part), then cut remaining stem into 1 inch pieces. Boil asparagus until tender. Drain and allow to cool. Remove tips from asparagus and set tips aside.
• Heat oil in non-stick saute pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Set aside.
• Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat.
• Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Stir well.
• Add cooked sausage and return to low heat until simmering, stirring constantly. Salt and pepper to taste.
• Transfer to large platter. Garnish with asparagus tips and serve.

OLIVE GARDEN ASPARAGUS WITH LEMON AND MINCED ONIONS

Steps:

• Cut 1 inch off of the bottom of the asparagus. Discard. Heat pan over medium heat. Add extra virgin olive oil. Add onion and cook for approximately 3 minutes or until onion starts to soften.
• Place the remaining ingredients in a saucepan, except lemons. Squeeze quartered lemons into same saucepan and place lemon in as well. Fill pan with enough water to cover the asparagus half way and cover.
• Cook at medium to high heat until the asparagus is bright green and tender (2-3 minutes). Place asparagus and onion on platter to serve. Garnish with sliced lemon.

OLIVE GARDEN LINGUINE WITH MIXED SWEET PEPPERS

Steps:

• Preheat heavy skillet over medium heat. Add olive oil and sauté garlic until just white. Add all ingredients (except pasta and Parmesan cheese) and sauté, stirring constantly until peppers are crisp tender.
• Cook pasta according to package directions.
• Add pasta and Parmesan cheese to sauté pan. Stir to blend well with vegetables. Add salt and fresh ground pepper to taste.
• Transfer to large serving platter. Serve immediately.