Text 17123, 81 rader
Skriven 2011-10-27 13:42:26 av Janis Kracht (1:261/38)
  Kommentar till text 17035 av MICHAEL LOO (1:123/140)
Ärende: things present/future 99
================================
Hi Michael,

>> My ticker, too.
>> Hey, you take care of that, or else :)

> We're trying. The cardiologist's secretary said that the
> stress test showed the same as my last stress test, which
> was a decade ago and showed an EF of 30-odd (normal is 50
> or above, severe heart failure is under 40, and when I
> was admitted to the hospital, mine was 16).

Wow.. that must have been pretty scary..

> I figure that
> I can hold off another decade or two. Two would certainly
> be enough.

Ok, sounds like it... sure is better than the 16 range.

>> Heh.. for me, any clam sauce with lots of extra virgin olive oil and
>> garlic is always better with linguine.  When I make Clams in the shell
>> with a mix of regular oil and butter, I like it with spaghetti though.
>> For that one, I use onion slices as well (red onions are best).

> I've only seen it with onions in non-Italian restaurants.

It's something I experimented after I played with some recipes from Mario
Batali's northern Italian family's recipes.. makes sense that he'd use butter
with EVO given where his family was from.  He was cooking Bay Scallops in the
shell, but I adapted his recipe with clams in the shell and the result
astounded my friends who at dinner at my house that evening.  I believe I
printed that recipe here once.. my friends begged me for the leftovers even :)
That was a first for me (grin)

> It's fine that way, but I prefer the 4-ingredient version:
> garlic, olive oil, clams, and pepper.

Yes, the classic.. but the sicilian classic is lots of EVO, (and I mean lots
(g)).. and of course plenty of garlic.  And parsley..Fresh Italian parsley :)

>> That is one of my son's favorites.. give the boy rigatoni, and he's in
>> heaven. :)  He doesn't care what's on it even.

> De gustibus and all that. I do prefer rigatoni to ziti, but
> not to much else.

I like Ziti for broccoli sauce.. or broccoli soup as it's also called.  The
"suck up" sauce through the 'roni (grin).  You can't do that with rigatoni haha

>> I love cappelleni with agli'olio.. so does Ron.. of course he'll eat
>> any sauce on cappelleni.. that's what he grew up with so.. (grin)

> Cappellini is my primary go-to pasta - it cooks in 5 minutes,
> and sauce disappears in among the strands.

Ron even loves a really good tomato meat sauce and cappellini.. I like it well
enough... but I'll eat any kind of macaroni :)

===Sicilian Red Clam Sauce===

1 1/2 dozen clams, chopped.
1 large can Italian whole peeled tomatoes 3 cloves garlic, chopped
1 cup Italian flat-leaf parsley, chopped 1/4 cup extra virgin olive oil
1 teaspoon oregano
1 teaspoon red pepper flakes
2 Tablespoons white wine
1/2 teaspoon salt
1 teaspoon sugar

Heat olive oil in large sauce pan.  Saute garlic and parsley in olive oil for 4
minutes.  Add oregano and pepper flakes, and saute for a few seconds.

Add the tomatoes and break them up some with a fork.  Simmer covered for 10
minutes.  Add chopped clams and wine and simmer for just 5 minutes more.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)