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FELLINI'S LINGUINE




Source of Recipe


the web


List of Ingredients




5 tbs olive oil
1/2 stick butter
1 tbs flour
1 cup chicken broth
2 cloves of garlic, minced
2 tsp dried parsley
2 tsp lemon juice
salt/freshly ground pepper
1 1/4 ounce can artichoke hearts, drained and quartered
3 tbs parmesan cheese
2 tsp capers
1 lb cooked and drained linguine

Recipe



Melt 4 tbs each of the oil and butter. Add the flour and stir until smooth, a light flame going, about 2 minutes. Gradually add the broth, stirring until thickened, about 1 minute. Add the garlic, parsley, lemon juice, salt and pepper to taste; cook 5 min., stirring constantly. Add the artichokes, 2 tbs of the parmesan and capers. Cover and simmer on very low about 10 minutes.

Heat the remaining 1 tbs each of butter and oil in a pan. Add the linguine and toss. Then add the remaining parmesan and lightly toss.

Arrange the pasta on a platter and pour the sauce over.