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  #26  
Old 04-11-2009, 04:20 PM
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Default Re: White Clam Sauce and Linguini

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Originally Posted by buckytom View Post
cream or green peppers in linguini alla vongole? va fa napoli!!!!

just toast a load o' sliced or minced garlic in a coupla tbsps of evoo, add a coupla cans of baby clams and chopped clams - and/or a dozen or two little necks, then add a bottle of clam juice. cook canned clams for a few minutes, or if using them, cook until the fresh clams open, then add a hunk of butter (optional). toss with pre-cooked linguini, a healthy amount of chopped fresh parsley, and a good shaving of grated parmesan cheese.

it's as easy as they come, and start to finish is just 10 minutes.
I agree...never did peppers or cream in clam sauce. I do add an inordinate amount of wine and a fair amount of butter to my sauce, though..
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  #27  
Old 04-16-2009, 11:34 PM
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Default Re: White Clam Sauce and Linguini

Hey howz it going Renfro, thought i may come and join you in this "other" forum. I feel like a traitor!

Heres a hint as to my identity.....


BTW, i hate clams.
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  #28  
Old 04-16-2009, 11:37 PM
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Default Re: White Clam Sauce and Linguini

you're a child pirate addicted to delicious potato covered peanuts?

and lol, i haven't heard of a dicky bird since i was a kid.
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  #29  
Old 04-16-2009, 11:46 PM
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Default Re: White Clam Sauce and Linguini

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you're a child pirate addicted to delicious potato covered peanuts?

and lol, i haven't heard of a dicky bird since i was a kid.
You are correct! Pretty good spelling and typing skills for a five year old hey!
To be serious though Renfro knows me from another forum, i just wanted to see if he could pick me from the above photo as he has seen it before.

Now it's time to get some drink in my guts.
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  #30  
Old 04-16-2009, 11:48 PM
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Default Re: White Clam Sauce and Linguini

pirates? dicky birds?
Welcome! LOL
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  #31  
Old 04-17-2009, 11:28 AM
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Default Re: White Clam Sauce and Linguini

I agree about the green peppers. I don't like them in anything. Too strong a flavor IMHO. I also always use lemon juice in almost all seafood dishes I make and never Parmesan. I heard once that the Italians laugh at anyone who adds cheese to seafood dishes. Any Italians out there to confirm or deny this???
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  #32  
Old 04-17-2009, 06:25 PM
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Default Re: White Clam Sauce and Linguini

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Originally Posted by DickyBird View Post
You are correct! Pretty good spelling and typing skills for a five year old hey!
To be serious though Renfro knows me from another forum, i just wanted to see if he could pick me from the above photo as he has seen it before.

Now it's time to get some drink in my guts.
AH, Nova, welcome aboard, ( no pun intended) or is this Moyboy..... Either way, a lot of cookin on this site.
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  #33  
Old 04-17-2009, 06:29 PM
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Default Re: White Clam Sauce and Linguini

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Originally Posted by sirena View Post
I agree about the green peppers. I don't like them in anything. Too strong a flavor IMHO. I also always use lemon juice in almost all seafood dishes I make and never Parmesan. I heard once that the Italians laugh at anyone who adds cheese to seafood dishes. Any Italians out there to confirm or deny this???
As long as you used the cheese moderately, I'm swedish, this is really the only italian seafood dish I eat. Have you ever had Clams Casino, another fav of mine (made correctly) Bacon , cheese and garlic baked on a clam.
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  #34  
Old 04-17-2009, 11:51 PM
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Default Re: White Clam Sauce and Linguini

from what i've learned from italians and italian americans, it's a fallacy that cheese should never be added to a fish dish. just not usually.

it all depends on the dish, as with any good cuisine. for the most part, subtly flavored fish would be overcome by the stronger, salty cheese flavors, so it's a no-no. italian food is all about a few, perfect ingredients in harmony. but there are stronger fishes and those with appropriate sauces that are good with cheese, as they can handle it.

this myth has been repeated so many times that even most italians believe it and automatically refuse cheese in public, but will whisper that they often add cheese at home.

think of it as automatically adding a load of salt to a dish before tasting it. if you add cheese to something in public, you're suggesting that the fish is not fresh or tasty in some way, and needs to be masked.

but really, it's all about the food, and the eating experience. so if it tastes good to you, grate away.
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  #35  
Old 04-18-2009, 09:02 AM
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Default Re: White Clam Sauce and Linguini

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Originally Posted by sirena View Post
I agree about the green peppers. I don't like them in anything. Too strong a flavor IMHO. I also always use lemon juice in almost all seafood dishes I make and never Parmesan. I heard once that the Italians laugh at anyone who adds cheese to seafood dishes. Any Italians out there to confirm or deny this???
Welcome to NCT. Enjoy the site.
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