Text 33353, 109 rader
Skriven 2013-02-04 09:44:48 av Dave Drum (1:18/200.0)
  Kommentar till text 33320 av Janis Kracht (1:261/38)
Ärende: Gourmet 1574
====================
-=> Janis Kracht wrote to Dave Drum <=-

 >> The recipe you posted is the 'normal clam sauce' over here.. easy, fast
 >> and really good.

 > I've made one similar to that one a few times ... not often as clams in the
 > Great American Outback are in rather short supply.

 JK> Sure, I can understand that one.. normally I grab a couple of cans of
 JK> clams when I'd go food shopping.  Easier to store and all that.. Also,
 JK> you can get canned baby clams which make a great clam sauce.

(whacks forehead with heel of hand) Why didn't I think of that. I thought of
mussels - which are more available locally.
 
 >> Northern Italian Clam sauce

 >> 1/2 cup butter
 >> 4-6 cloves garlic, minced
 >> 1 large onion, thinly sliced
 >> 1 dozen-15 clams in the shell, scrubbed

 JK> oops...( 4-6 cloves garlic minced) :)

 >Snagged and MMed. Did you really mean to put garlic in twice?

 JK> hehe no, sorry :)  I do love garlic as well, but didn't mean to put
 JK> that in twice (g)

 > I also like clams in red sauce - almost Clams Cacciatore ... but, not quite.

 JK> Yes, this is also great.  I've made this many times.  If the tomatoes
 JK> aren't very sweet, I will add a touch of sugar but normally I don't.
 JK> The tomatoes I buy are bottled not canned, and grown in Italy.. so far
 JK> since I've switched to this company, Bionaturae, they've always been
 JK> very sweet naturally (no sugar or sweetener added - just all tomatoes).
 JK>  They're not whole tomatoes, it's a 28 oz. bottle of what they call
 JK> "strained" tomatoes.. essentially pulverized I guess (g).  Bionaturae
 JK> does sell canned whole tomatoes, but where we normally shop doesn't
 JK> always stock them (or maybe they go so fast, I'm not sure).

 > MMMMM----- Recipe via Meal-Master (tm) v8.06

 > Title: Spaghetti w/Red Clam Sauce
 > Categories: Seafood, Pasta, Vegetables, Chilies
 > Yield: 5 servings

 > 1/3 c  Olive oil
 > 3 cl (large) garlic; chopped
 > 1/2 ts hot red-pepper flakes; or
 > - more to taste

 JK> Yeah.. Red pepper flakes in tomato seafood sauces are a necessity (g).
 JK> Really makes a difference.

Well, yeah. Everyone who has tastebuds knows that.   Bv)=
 
 JK> And this one is also essentially the same as what I do here.

 JK> The only difference is the sauce and the spaghetti are always kept
 JK> separate, the sauce being ladled onto each dish of spaghetti; served in
 JK> large bowls rather than flat plates.  When the spaghetti or linguine is
 JK> drained, it's put into a very large bowl, and either a small amount of
 JK> sauce or olive oil is added to prevent sticking.

I've done it both ways - can't say which I prefer. But, if I were doing it with
"shucked" clams from a can I'd probably go ahead and toss it all together. Do
you put a glug of oil in the pasta water as well? I usually do that, too. 
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Simple Veal Piccata
 Categories: Five, Beef, Citrus
      Yield: 6 servings
 
      1 c  Flour
           Salt & fresh ground pepper
  1 1/2 lb Veal cutlets
      8 tb Unsalted butter
      1    Lemon
      3 tb Minced parsley
 
  SEASON FLOUR WITH SALT AND PEPPER. Dredge cutlets in
  seasoned flour.

  Heat a heavy-bottomed skillet. Place butter in the skillet
  and when its foam has subsided, add the cutlets. Saute
  1 to 2 minutes on each side (depending on thickness).

  Remove from pan and keep warm. To make a sauce, add 1
  tablespoon fresh butter to the pan, then a squeeze of
  lemon juice. Reduce slightly, stirring, over high heat.
  Season to taste and pour over the cutlets. 

  Sprinkle with parsley.

  Serves/makes: 6 servings
  
  Peter Kump - Prodigy Guest Chef's Cookbook
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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