A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Garlic Salami Linguine
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- #63104
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound linguine
6 cloves garlic
3 tablespoons olive oil
1/2 pound salami, cut into 1/2-inch pieces
1/2 teaspoon oregano, basil and garlic salt
2 ounces feta cheese, crumbled
2 tablespoons Parmesan cheese
directions
Pour 2 quarts water in large saucepan to cook pasta. When water is boiling, add pasta and cook for 9-10 minutes, or according to directions on package.
Meanwhile, peel garlic and slice each clove thinly crosswise.
Place a large saute pan over low heat, add the oil and heat for 1 minute. Add the sliced garlic and stir frequently, heating until garlic is golden, about 2-3 minutes. Add salami, sprinkle with oregano, basil and garlic salt and heat for another minute or two. Add feta cheese and remove from heat.
Drain pasta in a colander.
Pour pasta back into pan and top with garlic, feta and salami mixture. Scrape pan well to get all the seasonings. Toss gently, top with Parmesan cheese and serve.
Christine's Note: This savory pasta recipe is adapted from the Williams-Sonoma Fun Food recipe for Garlic and Herb Angel Hair Pasta. We added the herbs, garlic and feta for more flavor.
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