The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Coney Island Casserole

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs


Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole


Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Brisket

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Cooked Chuck Roast

Slow Roasted Pork Butt


Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole


Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Pressure Cooked Linguine with Clam Sauce

A quick delicious pasta dish in one pot.


3 whole Shallots, 2 large or 4 small
4 cloves Garlic
1 whole Lemon, juice only
2 Tbsps. Basil, Fresh, 0.5 oz. or 2 teas. dry
2 Tbsps. Oregano, Fresh, 0.5 oz. or 2 teas. dry
2 Tbsps. Parsley, Fresh, or 2 teas. dry
2 tsps. Old Bay Seafood Seasoning
1&1/2 tsps. Black Pepper, coarsely ground
16 ozs. Linguine, dry
6 6.5 oz. cans Clams, chopped, saving juice
1/4 cup Butter
1/4 cup Olive Oil
1/2 cup White Wine, Cooking, See Note*
3 cups Chicken Stock
1/4 cup Parmesan Cheese, grated


Peel and dice the Shallots, set aside.  Peel and press the Garlic, set aside.  Extract the Juice from one Lemon and set aside.

If using fresh herbs, mince the Basil, Oregano and Parsley.  Regardless, measure the herbs and set aside in the same container along with the Old Bay Seafood Seasoning and Black Pepper.

Break the Linguine in half and set aside.  Drain the cans of Clams, preserving both the clams and the juice from the cans separated.  You may want to refrigerate the clams until the linguine is cooked.

Heat the Butter and Olive Oil in the bottom of the pressure cooker until it is bubbling.  Add the diced shallots and sauté for 2 minutes.  Add the pressed garlic and sauté an additional minute.  Add the White Wine and cook for another minute.

Add the Chicken Stock, clam juice and lemon juice, along with all the herbs and spices and stir to blend well.  Lay the linguine on top then pushing it all down under the liquid if necessary but without stirring it.

Lock  the pressure cooker lid in place, bring up to full/high pressure and then pressure cook for 6 mintues.  Remove the heat and quick release the pressure.

Once all the pressure has been released, remove the lid, stir in the clams and Parmesan Cheese, then let cool  for 5 - 10 minutes, stirring occasionally.

Serve garnished with additional parmesan cheese or serve it on the side for your guests to add as desired.


* You can substitute any dry white wine (Chardonnay or Sauvignon Blanc) for the white cooking wine.

This was Chuck's Instant Pot® recipe, but of course it can be made in any pressure cooker.  All the ingredients are the same but I may have tweaked the proportions.


Other Information:

Source: My long time friend Chuck Steigerwalt from The Young Gay Men's Support Group

Preparation: 0:45
Total: 1:30

Yield: 3 quarts
Servings: 6

Nutrition Facts per Serving:
619 Calories
21g Fat (31.7% calories from fat)
36g Protein
66g Carbohydrate
3g Dietary Fiber
86mg Cholesterol
1348mg Sodium.

Exchanges per Serving:
4 Grain(Starch)
3 Lean Meat
1/2 Vegetable
0 Fruit
3 1/2 Fat.

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Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.