Moderators: Jenise, Robin Garr, David M. Bueker
FLDG Dishwasher
31822
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
FLDG Dishwasher
31822
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Thomas wrote:Jenise,
In Sicily, they top it with bread crumbs rather than cheese. But I hate soggy bread.
I've had this dish in Italy a number of times, and I spent a lot of time trying to figure out the best way to do it. Sometimes, we get small cockles in our market--they are even better than the Littlenecks for linguine, and they remind of the tiny vongole of Italy.
Golfball Gourmet
2525
Thu Oct 12, 2006 9:12 am
Extreme Southwest & Extreme Northeast
Thomas wrote:Put linguine into boiling water and cook for 4 to 5 minutes...
....Take partially cooked linguine out of the water and add it, the clams, oregano, and parsley into the S.S. pot...
Howie Hart wrote:Thomas wrote:Put linguine into boiling water and cook for 4 to 5 minutes...
....Take partially cooked linguine out of the water and add it, the clams, oregano, and parsley into the S.S. pot...
So, if I were to make this using fresh, home made linguine (or fettuccine) should I skip the first boiling step and add a bit of lemon juice with the deglazing wine?
Golfball Gourmet
2525
Thu Oct 12, 2006 9:12 am
Extreme Southwest & Extreme Northeast
Thomas wrote: I can't dream of having this dish with canned clams. But then, few canned foods appeal to me.
Carrie L. wrote:Thomas wrote: I can't dream of having this dish with canned clams. But then, few canned foods appeal to me.
Okay Thomas, your post has gotten me in the mood for linguine and clams. I found frozen clams at the grocery store and am going to give them a try. The reason I put chopped clams in is that we like our sauce full of chewy clams, not just liquid and the occasional clam in the shell...
I was going to add some fresh clams too, but there were none in the seafood case (and this is Maine!). Whuuut? They also didn't have the "rigate" linguine.
Golfball Gourmet
2525
Thu Oct 12, 2006 9:12 am
Extreme Southwest & Extreme Northeast
Carrie L. wrote:Thomas wrote: I can't dream of having this dish with canned clams. But then, few canned foods appeal to me.
Okay Thomas, your post has gotten me in the mood for linguine and clams. I found frozen clams at the grocery store and am going to give them a try. The reason I put chopped clams in is that we like our sauce full of chewy clams, not just liquid and the occasional clam in the shell...
I was going to add some fresh clams too, but there were none in the seafood case (and this is Maine!). Whuuut? They also didn't have the "rigate" linguine.
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