Ingredients:

500g beef tenderloin, sliced into strips
1 1/2pouch Clara Ole Tapa Marinade 250g
250g San Remo Thin Spaghetti
1 bulb garlic, sliced
100g onion, sliced into rings
1 pc egg, beaten
150g flour
80ml cooking oil
50g cornstarch
as needed water
to taste salt and pepper

Procedure:
1. Marinate beef in ½ pouch Clara Ole Tapa Marinade.
2. Cook pasta al dente.
3. Heat cooking oil in a pan and deep fry garlic slices until slightly golden. Set aside.
4. Beat egg with 2 tablespoons water to make an eggwash.
5. Dredge onion rings in flour then coat with egg wash and finally coat with flour.
6. Deep fry onion rings in garlic oil until golden. Set aside.
7. In a separate saucepan, heat 1 pouch Clara Ole Tapa Marinade and thicken slightly with slurry (cornstarch and water mixture) to make a light sauce. Set aside.
8. In another pan, heat 3 tablespoons of garlic oil and saute beef slices until half-cooked. Add in sauce and pasta and toss until heated through. Adjust seasoning with salt and pepper.
9. Transfer onto a plate and garnish with garlic chips and onion rings.

Serves 4-6

Ingredients:
500 gms San Remo Linguine pasta, cooked al dente
3 cloves garlic, minced
1 pc onion, chopped
1 pinch kasubha
½ cup chorizo, sliced
2 pcs chicken breast fillet, diced
10 pcs shrimps, peeled, tail-on
6 pcs mussels, boiled, half-shelled
1 pc large squid, cleaned and cut into rings
1 pc bay leaf
1 pc green bell pepper, diced
1 pouch Clara Ole Italian Style Spaghetti Sauce 250g.
1 pouch Clara Ole Onion & Garlic Spaghetti Sauce 250g.
1 pouch Clara Ole Mushroom Spaghetti Sauce 250g.
as needed Olive oil
for garnish fresh basil leaves

Procedure:
1. Saute garlic and onion then add in chicken, prawns, squid, and kasubha. Saute until half cooked.
2. Pour Clara Ole Italian Style Spaghetti Sauce, Onion & Garlic and Mushroom Spaghetti Sauce and add the bay leaf. Simmer for 15 minutes.
3. Add bell peppers and half-shelled mussels then turn off heat.
4. Garnish with fresh basil leaves.

Serves 6-8

Ingredients:
500 gms San Remo Spinach Fettuccine (cooked al dente)
2 tbsp olive oil
1 tbsp minced garlic
250 gms squid balls, cut in half or shredded
250 gms shrimp balls, cut in half or shredded

for the Meatball mixture:
1 pc egg, slightly beaten
1 cup milk
to taste salt and pepper
1 cup fine breadcrumbs
1 pc medium onion, finely chopped
500 gms ground beef
250 gms ground pork
as needed flour
as needed cooking oil for deep frying

Sauce:
250 gms bacon, diced
1 pc medium onion, chopped
2 tbsp flour
1 pouch Clara Olé Onion & Garlic Spaghetti Sauce 250g
1 pouch Clara Olé Italian Style Spaghetti Sauce 250g
12 pcs asparagus spears, peeled and cut into 2-inch pieces
1 cup sour cream

Procedure:
1. Heat the olive oil in a pan. Brown the garlic then stir in the seafood and cook until half done. Set aside.
2. In a bowl, beat the egg, milk, salt and pepper, crumbs and onions. Add the ground meats and mix lightly. Shape into 2-inch balls.
3. Dredge meatballs in flour and deep fry until golden brown.
4. Fry the bacon until crisp then set aside.
5. In the same pan, sauté the onions. Stir in the flour until blended.
6. Pour in the spaghetti sauces. Add in the meatballs and the asparagus. Bring to a boil and simmer for 5 minutes.
7. Add the sour cream and seafood and mix gently until combined. Heat through and spoon over cooked pasta.

Serves 6-8

Ingredient:
500 gms San Remo Thin Spaghetti, cooked al dente
1 large ox tongue, about 1.5 kg or 2 medium about 700 grams each
8 cups water for boiling
2 tbsp. vinegar
¼ cup cooking wine
2 ¼ tbsp. brown sugar
3 tbsp. soy sauce
10 pcs. pepper corn
3 pcs. medium onions, sliced
1 bulb garlic, crushed
2 pcs. bay leaves
3 pcs. spanish sausage, sliced diagonally
1 pouch Clara Olé Mushroom Spaghetti Sauce
½ pouch Clara Ole Onion and Garlic Spaghetti Sauce
1 pc carrot, peeled, cut into quarters lengthwise then sliced diagonally
¼ cup frozen green peas
1 can mushrooms, 425g
1 pc. red bell pepper, seeded, cut into strips
as needed olive oil
½ cup heavy cream or evaporated milk
14 pcs. green olives, sliced

Procedure:
1. Place tongue in a large pot with cold water. Bring the water to boil and skim off any foam that comes to the surface.
2. Add 1/3 of the sliced onions, bay leaves, peppercorn and salt. Lower the heat and simmer for at least 1 hour or until medium tender. Remove from stock and rinse in cold water then carefully peel off the skin with a knife.
3. Strain the stock and reserve.
4. Slice tongue diagonally into 1/3-inch slices then cut into strips and marinate in the mixture of vinegar, wine, soy sauce, garlic, peppercorn and brown sugar for about 15 minutes.
5. Remove tongue slices from marinade and fry until golden. Reserve marinade and set aside fried tongue strips.
6. In a large pot, saute remaining onions, mushrooms, Spanish sausage, Clara Ole Mushroom Spaghetti Sauce, and Clara Ole Onion & Garlic Spaghetti Sauce.
7. Add in the fried tongue strips, reserved marinade, and reserved stock.
8. Simmer gently until tongue strips become very tender.
9. Add in the bell peppers, carrots, frozen peas, and heavy cream then simmer for another 5 minutes.
10. Spoon lengua estofado over cooked pasta and garnish with sliced green olives.

Ingredients:
1 ½ pouch Clara Ole Three-Cheese Spaghetti Sauce 250g.
500 gms San Remo Penne Rigati, cooked al dente
1 cup carrots, medium diced, blanched
½ cup green pepper, medium diced
1 cup bacon, cooked crisp, chopped
to taste salt and pepper
as needed grated Parmesan cheese (for garnish)

Procedure:
1. In a sauce pan, bring to a boil Clara Ole Three-Cheese Spaghetti Sauce and let it stand for for 5-10 minutes.
2. In a large bowl, toss cooked penne, carrots, green pepper, and bacon until combined. Season with salt and pepper to taste.
3. Pour Clara Ole Three-Cheese Spaghetti Sauce over the pasta salad.
4. Garnish with grated parmesan cheese just before serving.

Makes 8-10 servings

Ingredients:

***for the Meat Filling:
1 large onion, chopped
½ kilo ground beef
¼ kilo ground pork
1 pc bay leaf
1/2 pouch Clara Olé Three-Cheese Spaghetti Sauce 250g.
1 ½ pouch Clara Ole Sweet Style Spaghetti Sauce 250g.
salt and pepper
1 box San Remo Instant Lasagna, half-cooked
2 ½ cups grated assorted cheese
1 cup heavy cream combined with
1 cup fresh milk

Procedure:
1. Preheat oven to 350?F.
2. Prepare the meat filling. In a saucepan, cook the onion, beef and pork until the meats are no longer pink. Stir in the bay leaf. Season with salt and pepper. When the meats are almost done, pour in Clara Ole Spaghetti Sauces. Simmer until heated through. Set aside.
3. Assemble the lasagna. Spread 1 cup of meat sauce on the bottom of a rectangular baking dish (7 ½ x11×2). Lay 2 lasagna noodles to cover the entire bottom of the dish. Top the entire surface of the noodles with meat filling. Spread with half cup of grated cheese then pour over 1/3 cup of cream-milk mixture. Repeat the layers 3 more times ending with a layer of lasagna noodles. Spread the remaining cheese and cream over the entire dish.
4. Bake covered for 1 hour or until bubbly. Remove cover then cook for another 10 – 15 minutes to brown the top. Let stand for 15 minutes before cutting.

Ingredients:

250g San Remo Linguine
4 pcs chicken breast fillet
60ml olive oil
100g mozzarella cheese, grated
1 pouch Clara Ole Three Cheese Spaghetti Sauce 250g.
120g parmesan cheese, grated and shaved
50g onions, minced
to taste salt and pepper
as needed basil leaves

Procedure:
1. Cook pasta al dente.
2. Season chicken breast fillets with salt and pepper. Pan-sear chicken breasts in a lightly oiled pan.
3. Place pan-seared chicken breasts on a baking pan. Top each breast with mozzarella cheese, Clara Ole Three Cheese Spaghetti Sauce, and grated parmesan cheese.
4. Bake chicken breasts in a 350F oven for 8 minutes or until cheese turns golden brown. Slice cooked chicken breasts and set aside.
5. Meanwhile, in a separate pan, saute onions in olive oil and add in remaining Clara Ole Three Cheese Spaghetti Sauce. Bring to a simmer and add in linguine, cook until pasta is heated through. Adjust seasoning with salt and pepper.
6. Plate pasta and top with sliced chicken breasts. Garnish with freshly shaved parmesan cheese and basil leaves.

Ingredients:

1 pouch Clara Ole Onion & Garlic Spaghetti Sauce 250g.
1 pouch Clara Ole Tomato Sauce 115g.
200 g San Remo Penne Rigati or any short pasta, uncooked
100 g fish fillet, cut into cubes
100 g squid, cut into rings
100 g button mushrooms, fresh
50 g white onions, small diced
20 g garlic, minced
200 ml sour cream
10 g anchovies, minced
15 ml lemon juice
40 g basil, chiffonade (roll the leaves first then slice into thin strips)
60 g parmesan cheese, grated
oil for sautéing
to taste salt and pepper

Procedure:
1. Cook pasta in salted boiling water and set aside.
2. Saute seafoods and mushrooms in high heat for about 2 minutes then, season with salt and pepper. Set aside.
3. In a pan, add the onions, garlic, pour in Clara Ole Onion & Garlic Spaghetti Sauce and Clara Ole Tomato Sauce. Adjust the consistency with water. Season with salt and pepper. Let it simmer then add the seafoods and mushrooms. Remove from heat.
4. In a separate bowl, combine sour cream, anchovies, basil and lemon juice. Mix well.
5. In an oven proof pan, lay down the pasta, pour over the tomato sauce and pour over the sour cream mixture. Top it with parmesan cheese and bake for 15 to 20 minutes at 350F.

Ingredients:

250g San Remo lasagna sheets
50g carrots, peeled, sliced into 1/2 cm-thick slices
50g eggplant, sliced into ½ cm-thick slices
100g red and green bell peppers, seeded, cut into 1 x 3 inch pieces
100g spinach leaves, blanched
50g butter
50g all purpose flour
2 ½ cups milk
2 pouches Clara Ole Italian Style Spaghetti Sauce 250g
300g mozzarella cheese, grated
50g parmesan cheese, grated
to taste salt and pepper
to taste nutmeg
as needed basil leaves
4 pcs garlic bread

Procedure:
1. Cook lasagna sheets al dente.
2. Lightly season carrots, eggplant, and bell peppers with salt and pepper and quickly grill both sides on a hot grill. Set aside.
3. Melt 50g butter in a saucepan and add 50g all purpose flour and cook for 2 minutes over gentle heat. Stir in milk and cook until thick and smooth. Season with salt and pepper and a little nutmeg. Remove from heat.
4. On a greased baking dish, alternately layer lasagna sheets, vegetables, Clara Ole Italian Style Spaghetti Sauce, béchamel sauce, mozzarella cheese, and ending with mozzarella cheese layer. Sprinkle with grated parmesan cheese.
5. Bake in oven for 20 – 30 minutes or until cheese is melted and lightly browned.
6. Garnish with basil leaves and serve warm with garlic bread.

Yield: 6 servings

Ingredients:
250 g - dried Egg Noodles
½ cup - cooking oil

** for the Sweet and Sour Sauce
1 tbsp - garlic, chopped
1 medium - onion, chopped
½ cup - mushrooms, shitake or button
1 medium - carrots, julienne
1 pair - chicken breast cut into strips
1 tbsp - tamarind powder
¾ cup - Clara Ole BBQ Marinade
2 tbsp - spring onion, chopped
¼ cup - water
to taste - salt and pepper

Procedure:
1. In a shallow flat pan, heat the ½ cup of oil.
2. Break dried egg noodles in six batches and shallow fry turning the noodles frequently to evenly coat strands with hot oil. Set crispy noodles aside.
3. In a separate pan, sauté chicken strips, then add garlic, onion, mushroom and carrots.
4. Add Clara Ole BBQ Marinade and tamarind powder, thin down the sauce with water and bring to a boil.
5. Season sauce and stir in spring onion before serving. Top with crispy noodles.