Text 2446, 79 rader
Skriven 2008-02-14 09:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Chowdah 2
=====================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> a decent test for a small
 CS> side portion.  Another idea whould be minor use of 5 spice or a small
 CS> pinch of wasabi.  Not *much* of any of those and not together,

I really doubt if 5 spice would taste good in a milky chowder
although it could work in some sort of clam and pork broth soup.
Wasabi just might be OK. You won't be able to call the results "New
England" though.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Linguine Ai Fruitti Di Mare (Linguine with Mixed Seafood)
 Categories: Italian, Pasta, Shellfish, Fish, Chilies
      Yield: 4 Servings
 
      1 kg Mixed shellfish ie -carpet
           shell clams; tellines or
           venus shell clams, mussels,
           cigarela or langoustines and
           small, unpeeled raw prawns
     50 ml Dry white wine
    450 g  Cherry tomatoes or small
           -vine-ripened tomatoes
    450 g  Dried linguine pasta
    120 ml Olive oil
      5    Garlic cloves; thinly sliced
      1 pn dried chilli  flakes
      3 tb Chopped flat-leaf parsley
           Salt and freshly ground
           black pepper
 
  Wash the clams and mussels in plenty of cold water and discard any
  that won't shut when lightly tapped. Scrape any barnacles off the
  mussels and pull out the fibrous beards.
  
  Put into a large pan with the wine, cover and cook over a high
  heat for 3-4 minutes until they have opened (discard any that
  remain closed). Set aside.
  
  Squeeze the tomatoes to remove most of the seeds and juice, and
  coarsely chop. Boil 3.4 litres/6 pint water in a large pan with 2
  tbsp salt.
  
  Add the linguine, boil and cook for about nine minutes or until al
  dente.
  
  Slowly heat the olive oil and garlic in a large pan until
  sizzling. Add the chilli flakes and tomatoes and simmer for five
  minutes.
  
  Strain in all but the last tablespoon or two of the cooking liquor
  from the clams and mussels. Boil and simmer until reduced to a
  sauce-like consistency. Stir the cigarela or langoustines into the
  sauce and turn over until they go pink.
  
  Add the prawns and simmer for 2-3 minutes until cooked. Stir in
  the cooked shellfish and parsley, and turn over a few times until
  heated through.
  
  Season if necessary with salt and black pepper. Drain the pasta
  well and tip into a large warmed serving dish. Pour over the
  seafood sauce and toss together well.
  
  Recipe by: Rick Stein
 
MMMMM


Cheers

YK Jim


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