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I'd rather have clams in the spaghetti than fish, couldn't tell you why. Maybe the fish texture wouldn't hold up as well when you're playing with your noodles. Small whole fish like anchovies/sardines sound good those, they might hold up better. Other fish would make a good main course, with a large side of spaghetti.
I just remembered when we wer4e in Italy we had a tuna pasta dish, it was very good. Italians eat a lot of fish, the coastline is very long, so it is very common over there.
My Italian teacher gave us a tuna pasta recipe years ago that has become my grandkids favourite dish. So much so that I made it , on request, for Christmas lunch. It has no sauce except the oil and just uses canned tuna. Requires no cooking except for the pasta.
Teacher is from the far north in Italy and he gives us many simple seafood recipes.
Most Italian food in Australia not really like modern food served in Italy. For a start, the pasta in Italy is far more al dente. My Italian husband cannot cope with that and always asks for it to be cooked longer, which sometimes works and is sometimes ignored. And once had the chef running out to abuse him. But he doesn't have that problem here or in the US or U.K.
We have Spaghetti w/ Mussels once in a while. And, red clam sauce over Spaghetti. Growing up, we had Spaghetti w/ Tuna fish in sauce on Christmas Eve, along w/ the other fishes.
My Italian teacher gave us a tuna pasta recipe years ago that has become my grandkids favourite dish. So much so that I made it , on request, for Christmas lunch. It has no sauce except the oil and just uses canned tuna. Requires no cooking except for the pasta.
Teacher is from the far north in Italy and he gives us many simple seafood recipes.
Most Italian food in Australia not really like modern food served in Italy. For a start, the pasta in Italy is far more al dente. My Italian husband cannot cope with that and always asks for it to be cooked longer, which sometimes works and is sometimes ignored. And once had the chef running out to abuse him. But he doesn't have that problem here or in the US or U.K.
There are any number of spaghetti with tuna in a marinara sauce recipes. It is not a combination that I particularly relished ... until my Italian landlady served it and it was great.
Personally, I thought that a little anchovy paste is a tomato sauce greatly enhanced the taste of the sauce while not overpowering it.
American Italian is not real Italian, & you know it.
Does its validity as a cuisine rest upon being "real" Italian?
It is a cuisine that comes out of the Italian tradition (specifically southern Italy and Sicily) modified by the cost and availability of ingredients available to Italian immigrants to America in the early to mid 20th century.
So, it is not real Italian food, but it is real Italian-American food.
Hell, A lot of "real" Italian food uses tomatoes, a goddamn Mexican fruit. Talk about not real Italian.
Does its validity as a cuisine rest upon being "real" Italian?
It is a cuisine that comes out of the Italian tradition (specifically southern Italy and Sicily) modified by the cost and availability of ingredients available to Italian immigrants to America in the early to mid 20th century.
So, it is not real Italian food, but it is real Italian-American food.
Hell, A lot of "real" Italian food uses tomatoes, a goddamn Mexican fruit. Talk about not real Italian.
Oh I know that, it often gives me amusement to see Italian food identified with tomatoes, & Irish food with potatoes, both of which are fairly new additions to their cuisines.
My reply was in fun & slightly sarcastic, & I did not expect any serious responses.
Oh I know that, it often gives me amusement to see Italian food identified with tomatoes, & Irish food with potatoes, both of which are fairly new additions to their cuisines.
My reply was in fun & slightly sarcastic, & I did not expect any serious responses.
No problem.
I have Italian friends, real Italians, and frankly their chauvinism over food is over the top. It has really put me off. I mean, I am traditionalist oriented myself, a bit of an authenticity maven, but to some Italians, if you grate the Grana Padano at the wrong speed it is no longer real Italian food. :-)
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