Quote:
Originally Posted by mr.magoo
Lidia Bastianach from the cooking channel agrees with you...
Using the progresso sauce as a base, I up the garlic too, fresh Italian parsley, lemon juice, dry white wine and definitely fresh clams...Little necks preferably.
I like the combo of the chopped clams from the canned sauce and the whole clams.
The fresh clams impart their lovely clam nectar to the sauce too.
Dayum... I am now 'jonesing' for linguini and clams ...I am gonna have to go out for the fixin's.
Curse the Food and Drink Threads.
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We are thinking alike here. I haven't had linguini and clams or with any other type of seafood in ages except for maybe a little left over something. Now, I may have to have some in the next day or two. Probably not with clams, they are not spoiled brats favorite protein, but there are a lot of other kinds of seafood I could use.