This pasta sauce, which was first published in Marcella's 1992 recipe book The Essentials of Classic Italian Cooking, can be made by simply just mixing some butter, half and onion, and a tin of ...
To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water. Finally, the third recipe is called “Pasta with Crab.” It begins with 8 ounces of linguine pasta ...