Linguini A La Anne

This recipe is another of our favorites.  I usually serve it with garlic bread and a salad (and dessert, of course!)  It’s also one of my favorite meals to serve to guests.

  • Cook 12 oz. linguini in large pot according to pkg. directions.  Drain and return to pot.
  • While linguini cooks, melt 2 tbsp. margarine in a medium saucepan over low heat.  Stir in 2 tbsp. flour and ½ tsp. salt, adding 12 oz. evaporated milk.  Bring to a boil, stirring constantly.  Boil and stir one minute.  Add 1-1/3 cups water and 1 chicken bouillon cube. Cook over medium heat, stirring constantly, until bubbly and thickened.
  • Add 2 cups sauce to linguini and toss until mixed.  Spoon linguini mixture into greased 9×13 pan.
  • Toss 4 cups chopped ham (I use turkey ham) in remaining sauce; spread over linguini.  Sprinkle with grated parmesan (be generous).  Bake uncovered at 400 for 20 minutes.

Comments

  1. I made this for dinner last week and it was very good. I will definitely make it again.

    I have to say, I had not made a sauce from scratch in a long time and this one seemed to take forever to thicken. Wasn’t sure if it was me or if that was normal. I also wondered if it would work to just use 2% milk to replace the evaporated milk and water. I used the evaporated milk like the recipe says, but wondered if you’ve ever tried it.

    • It does take a while for the sauce to thicken so it wasn’t just you.

      You could definitely use milk to replace the evaporated milk. If I have evaporated milk, I use it. If I don’t, I use plain milk. It’s just not quite as creamy but no one’s ever noticed.

      Glad you enjoyed it. I’ve been making this for years and it’s definitely one of our favorites.

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