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NFT: What's your favorite pasta dish?

Eric from BBI : Admin : 4/27/2021 7:48 pm
Reason I ask is we went out tonight and I ordered linguine with clams. I was reminded of a time when I was in a restaurant near Clifton, NJ when I order the same and was served a huge bowl of linguine. When I was done, the waitress came back and said, "I've worked here for years and I've NEVER seen anyone finish this dish!" I was both proud and ashamed. (grin)
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I am a huge fan of the raw egg  
lono801 : 4/27/2021 8:51 pm : link
Over a true carbonara
Vongole con linguini  
rnargi : 4/27/2021 8:53 pm : link
Make it myself.

Saturday, I made homemade manicotti (crepes included) and Sunday Gravy with meatballs, sausage, and pork ribs for 14 people. That's my dinner party go to.
RE: Vongole con linguini  
section125 : 4/27/2021 9:02 pm : link
In comment 15236482 rnargi said:
Quote:
Make it myself.

Saturday, I made homemade manicotti (crepes included) and Sunday Gravy with meatballs, sausage, and pork ribs for 14 people. That's my dinner party go to.


Love vongole over pasta...good choice.
favorite pasta dish?  
Semipro Lineman : 4/27/2021 9:06 pm : link
I usually go with a flat plate for my pasta or a large bowl. But sometimes when I'm home along, I will just eat it out of the pot...
Favorite  
stretch234 : 4/27/2021 9:20 pm : link
Spaghetti Aglio e olio. Can’t beat the sautéed garlic and olive oil
RE: Favorite  
Giantsfan79 : 4/27/2021 9:24 pm : link
In comment 15236528 stretch234 said:
Quote:
Spaghetti Aglio e olio. Can’t beat the sautéed garlic and olive oil


I see your Aglio e olio and raise you Cacio e pepe
no wrong answers in any of the above but  
Del Shofner : 4/27/2021 9:24 pm : link
linguine with white clam sauce for me (harkening back to the OP).
RE: RE: Does veal parm  
DCGMan : 4/27/2021 9:31 pm : link
In comment 15236405 aimrocky said:
Quote:
In comment 15236347 pjcas18 said:


Quote:


count since it's typically served with pasta?

it's how I judge almost every single Italian restaurant.

has to be thin, crispy, with a tangy, not sweet, sauce, and the pasta obviously has to be on point.

if it counts that's my choice.

I like a good zuppa de pesce, frutti di mare, shrimp fra diavolo, etc. but nothing beats veal parm IMO.



Agreed. I use veal parm as my judge as well. The top trait for me is the veal pounded thin.


+1
RE: RE: Favorite  
Bricktop : 4/27/2021 9:37 pm : link
In comment 15236533 Giantsfan79 said:
Quote:
In comment 15236528 stretch234 said:


Quote:


Spaghetti Aglio e olio. Can’t beat the sautéed garlic and olive oil



I see your Aglio e olio and raise you Cacio e pepe


Cacio e pepe was featured on the Stanley Tucci series Searching for Italy (which I thought was excellent).
Lasagna with sausage on the side  
Bill L : 4/27/2021 9:38 pm : link
For dishes, if they have it, I almost always go osso buco.
99 down and away on the corner,  
section125 : 4/27/2021 9:41 pm : link
no way any one can hit that..
I vote for  
DonQuixote : 4/27/2021 9:41 pm : link
The linguine with clams, and white wine please.

I will add a 5 min dish I make at home, dissolve quality anchovies in hot garlicky olive oil, some cherry tomatoes would add, when it’s really there, stir in a fresh pasta for 1 minute, serve and top with shredded Parmesan. Simple. Awesome.
RE: RE: RE: RE: Clifton? My home town.  
smshmth8690 : 4/27/2021 9:47 pm : link
In comment 15236450 Gatorade Dunk said:
Quote:
In comment 15236420 section125 said:


Quote:


In comment 15236401 Gatorade Dunk said:


Quote:


In comment 15236382 section125 said:


Quote:


Mario's?

Favorite?, I just made for supper tonight, shrimp scampi over linguini...


Who's going to Mario's and getting anything other than pizza? It's like going to Rutt's and not getting rippers!



Shit, had pizza from Mario's since the 60s.. but their other food is good. The mussels were outrageous.

There was another joint, not far from Mario's - closer to Passaic off Van Houton, near were Raybestos used to be (well before it burned down). Great pizza also.


Funny Van Houten/pizza story - when Mrs. Dunk and I were first dating, she tried to tell me that Dingo's Den had sneaky good pizza, which I very much doubted, but we went anyway.

I was right. Thank God Mario's is right across the street.


I love Dingo's Den. I wish there was a spot like that near me. I love dive bars.
RE: RE: Favorite  
rnargi : 4/27/2021 9:48 pm : link
In comment 15236533 Giantsfan79 said:
Quote:
In comment 15236528 stretch234 said:


Quote:


Spaghetti Aglio e olio. Can’t beat the sautéed garlic and olive oil



I see your Aglio e olio and raise you Cacio e pepe


Cacio e pepe...a lost dish. Outstanding
My current favorite pasta dish is  
smshmth8690 : 4/27/2021 9:53 pm : link
Bucatini Amatriciana, but my preferences do change often.
RE: RE: RE: Favorite  
Del Shofner : 4/27/2021 9:58 pm : link
In comment 15236552 Bricktop said:
Quote:
In comment 15236533 Giantsfan79 said:


Quote:


In comment 15236528 stretch234 said:


Quote:


Spaghetti Aglio e olio. Can’t beat the sautéed garlic and olive oil



I see your Aglio e olio and raise you Cacio e pepe



Cacio e pepe was featured on the Stanley Tucci series Searching for Italy (which I thought was excellent).


Yeah, the Tucci series on Italy was very enjoyable. And I'd rank cacio e pepe second after linguine with white clam sauce.
RE: RE: RE: Favorite  
adamg : 4/27/2021 10:06 pm : link
In comment 15236552 Bricktop said:
Quote:
In comment 15236533 Giantsfan79 said:


Quote:


In comment 15236528 stretch234 said:


Quote:


Spaghetti Aglio e olio. Can’t beat the sautéed garlic and olive oil



I see your Aglio e olio and raise you Cacio e pepe



Cacio e pepe was featured on the Stanley Tucci series Searching for Italy (which I thought was excellent).


That cacio e pepe came out looking ridiculous. Like mac and cheese sauce looking stuff. Looked delicious. And made by a Japanese chef!
RE: I knew  
chopperhatch : 4/27/2021 10:11 pm : link
In comment 15236409 Eric from BBI said:
Quote:
you guys were going to ask which restaurant in Clifton, but for the life of me I can't remember the name. It was almost 25 years ago. Fantastic food. Family restaurant. Not a chain. Huge dish sizes.

Funny story at the time was I went to a party in/near Clifton that my girlfriend took me to. I knew nobody there. She left me in a room with few others guys and I started talking football with this big dude. 45 minutes, my girl comes back and says, "Hey, aren't you the guy who plays for the Steelers?"

All of the sudden, I'm weirded out because I was thinking, "OK, I've been talking out of my ass for 45 minutes about football with a guy who plays in the NFL."

I said, who are you? He replied, "Neil O'Donnell."

Long story short, he was a great guy. We had a huge laugh about it but if you look at the old pictures from that party, I look shell-shocked.


Matthews? Little joint by Rte 3?
Shrimp Fra Diavalo  
St. Jimmy : 4/27/2021 10:32 pm : link
was the best dish I have had at a restaurant. I love some heat in my pasta. It could have been the time and place too. San Diego at twilight is quiet nice.
RE: RE: RE: RE: Favorite  
Bricktop : 4/27/2021 10:41 pm : link
In comment 15236592 adamg said:
Quote:
In comment 15236552 Bricktop said:


Quote:


In comment 15236533 Giantsfan79 said:


Quote:


In comment 15236528 stretch234 said:


Quote:


Spaghetti Aglio e olio. Can’t beat the sautéed garlic and olive oil



I see your Aglio e olio and raise you Cacio e pepe



Cacio e pepe was featured on the Stanley Tucci series Searching for Italy (which I thought was excellent).



That cacio e pepe came out looking ridiculous. Like mac and cheese sauce looking stuff. Looked delicious. And made by a Japanese chef!


Simple. And perfect.
Penne Paesana  
blueblood : 4/27/2021 10:41 pm : link
with a white cream sauce, fresh peas and little slices of ham.
Cacio e Pepe is a clear #1 for me.  
barens : 4/27/2021 11:09 pm : link
The simplicity, peppery bite, with the sharp pecorino...delicious.

Penne with a spicy vodka sauce is a close second.
....  
ryanmkeane : 4/27/2021 11:10 pm : link
This is very boring, but a classic chicken parm
I forgot this was a Pasta dish  
ryanmkeane : 4/27/2021 11:12 pm : link
question. I’ll go potato gnocchi with a light sauce
Good veal parm is like a long lost child since  
Jimmy Googs : 4/27/2021 11:37 pm : link
I moved to the South.

But in terms of pasta it’s tagliatelle with bolognese ragu. Pure gold with a nice Chianti and some good bread to finish off the plate

O sole mio...
Parpadelle  
Bleedin Blue : 4/27/2021 11:49 pm : link
With any kind of meat sauce. Bolognese, lamb shoulder ragu or short rib.
RE: Parpadelle  
Jimmy Googs : 4/28/2021 12:13 am : link
In comment 15236675 Bleedin Blue said:
Quote:
With any kind of meat sauce. Bolognese, lamb shoulder ragu or short rib.


I could have picked this as well. Nice job...
RE: Good veal parm is like a long lost child since  
adamg : 4/28/2021 12:20 am : link
In comment 15236670 Jimmy Googs said:
Quote:
I moved to the South.

But in terms of pasta it’s tagliatelle with bolognese ragu. Pure gold with a nice Chianti and some good bread to finish off the plate

O sole mio...

Pasta dinners taste better with music for sure... - ( New Window )
Lasagna, Manicotti, and Ravioli  
steve in ky : 4/28/2021 1:21 am : link
If I had to narrow it down these are probably my top three.
too many to name just one. lots of good ones already mentioned here  
Victor in CT : 4/28/2021 7:47 am : link
so I'll add another nice summer dish:

Rigatoni with Arugala, olive oil, cace e pepe.

just toss the ingredients in the bowl with the hot pasta.
RE: RE: RE: RE: RE: Clifton? My home town.  
PA Aggie : 4/28/2021 7:50 am : link
In comment 15236461 section125 said:
Quote:
In comment 15236450 Gatorade Dunk said:


Quote:



Funny Van Houten/pizza story - when Mrs. Dunk and I were first dating, she tried to tell me that Dingo's Den had sneaky good pizza, which I very much doubted, but we went anyway.

I was right. Thank God Mario's is right across the street.



Mario's - just outstanding pizza.


My grandparents lived on Mt Prospect Ave. Mario's was all I ever knew when we stayed with them. Pizza and mussels...awesome.
Linguine and clams  
Sec 103 : 4/28/2021 7:55 am : link
White sauce, 50 clams to a pound of linguine. Homemade of course.
Seafood medley in a pink sauce...  
Milton : 4/28/2021 8:13 am : link
...over angel hair (capellini).
don't lie... you know you went to Joes crab shack!  
GMAN4LIFE : 4/28/2021 8:18 am : link
;)
I've always loved Linguini with white clam sauce growing up...  
RC in MD : 4/28/2021 10:43 am : link
However, in the past few years, I learned about Pasta Puttanesca and have fallen in love with it. I make my own, and it's also turned into my family's favorite, anchovies and all.
Pescatore.  
Britt in VA : 4/28/2021 10:47 am : link
.
Frutti de Mare Fra Diavolo,  
Section331 : 4/28/2021 10:49 am : link
especially if it includes calamari.
RE: RE: RE: RE: RE: RE: Clifton? My home town.  
Gatorade Dunk : 4/28/2021 10:55 am : link
In comment 15236798 PA Aggie said:
Quote:
In comment 15236461 section125 said:


Quote:


In comment 15236450 Gatorade Dunk said:


Quote:



Funny Van Houten/pizza story - when Mrs. Dunk and I were first dating, she tried to tell me that Dingo's Den had sneaky good pizza, which I very much doubted, but we went anyway.

I was right. Thank God Mario's is right across the street.



Mario's - just outstanding pizza.



My grandparents lived on Mt Prospect Ave. Mario's was all I ever knew when we stayed with them. Pizza and mussels...awesome.

I'm guessing Punk Rock Bagels wasn't around yet then, or else that would definitely have been on your radar on Mt. Prospect.
I generally make scampi, but last night I made  
Bill in UT : 4/28/2021 10:58 am : link
Aglio e Olio with shrimp and it was terrific. Can't beat meatballs and spaghetti as my longest running favorite. And I'll end with baked ziti with sausage.
great thread  
GIGANTOR : 4/28/2021 6:05 pm : link
But it is killing me as I am on KETO diet for a year and a half.
I started cooking in Italian restaurants on the New Jersey shore 1975 at 15 at Carmine Amenti's Bayview Inn, Seaside Park.
I like Linguine and clams the best. \
I read this thread. no one mentioned FRESH PASTA?????
I make fresh pasta. It is way better than dried out boxed stuff. Fresh Pasta absorbs the sauce. So much better texture.
I have a MARCATO pasta roller and use 00 Caputo Imported Italian Flour which is great for making pizza too.

I make Linguini and clams different all the time but my favorite basic recipe that I developed over the years is this.

Linguini pound or more as needed preferable FRESH but for convenience I will go dried but it just isn't as good (for any pasta really).
1-2 WHOLE heads of Garlic (i like garlic)
BEST clams you can get preferably flown in CHerry Stones or Little neck but I go Manila venus or even canned if I have to ALL JUICE from can, often I just add canned baby clams (even if I have fresh)just for the JUICE as it is better than the clam juice in the bottles.
1 cup white wine dry chardonnay table wine nothing fancy needed/.
Imported Italian Olive Oil Partanna or another good brand roughly 2 tablespoons.
Crushed Imported Italian Calabrian Dried Peppers usually 3 for my heat level 2 for others.
Black Pepper a little less than a teaspoon and a Little salt(not much)clam juice is salty enough.
2 table spoons butter.
ZEST of 1 lemon and juice of half lemon or so.
Dried Imported Italian Oregano off the sprig, maybe half tablespoon.
Bunch FRESH basil some chopped and a bunch of WHOLE LEAVES of BASIL. I'll use all I get from the store.
Chopped FRESH Italian parsley maybe half a cup.
Half/3/4 cup (as needed) PASTA WATER.

Homemade LINGUINI and CLAMS is pretty freakin good and easy to make. You just have to play with the ingredients and figure out how you want it just like any other dish but the ABOVE is my #1 way of doing it but like I said I make it a dozen different ways depending on what is in my kitchen and cubboard and fridge at the time. I like LEMON and BUTTER AND fResh WHOLE BASIL LEAVES added and I don't care what anyone else thinks.

RE: great thread  
rnargi : 4/28/2021 9:36 pm : link
In comment 15238293 GIGANTOR said:
Quote:
But it is killing me as I am on KETO diet for a year and a half.
I started cooking in Italian restaurants on the New Jersey shore 1975 at 15 at Carmine Amenti's Bayview Inn, Seaside Park.
I like Linguine and clams the best. \
I read this thread. no one mentioned FRESH PASTA?????
I make fresh pasta. It is way better than dried out boxed stuff. Fresh Pasta absorbs the sauce. So much better texture.
I have a MARCATO pasta roller and use 00 Caputo Imported Italian Flour which is great for making pizza too.

I make Linguini and clams different all the time but my favorite basic recipe that I developed over the years is this.

Linguini pound or more as needed preferable FRESH but for convenience I will go dried but it just isn't as good (for any pasta really).
1-2 WHOLE heads of Garlic (i like garlic)
BEST clams you can get preferably flown in CHerry Stones or Little neck but I go Manila venus or even canned if I have to ALL JUICE from can, often I just add canned baby clams (even if I have fresh)just for the JUICE as it is better than the clam juice in the bottles.
1 cup white wine dry chardonnay table wine nothing fancy needed/.
Imported Italian Olive Oil Partanna or another good brand roughly 2 tablespoons.
Crushed Imported Italian Calabrian Dried Peppers usually 3 for my heat level 2 for others.
Black Pepper a little less than a teaspoon and a Little salt(not much)clam juice is salty enough.
2 table spoons butter.
ZEST of 1 lemon and juice of half lemon or so.
Dried Imported Italian Oregano off the sprig, maybe half tablespoon.
Bunch FRESH basil some chopped and a bunch of WHOLE LEAVES of BASIL. I'll use all I get from the store.
Chopped FRESH Italian parsley maybe half a cup.
Half/3/4 cup (as needed) PASTA WATER.

Homemade LINGUINI and CLAMS is pretty freakin good and easy to make. You just have to play with the ingredients and figure out how you want it just like any other dish but the ABOVE is my #1 way of doing it but like I said I make it a dozen different ways depending on what is in my kitchen and cubboard and fridge at the time. I like LEMON and BUTTER AND fResh WHOLE BASIL LEAVES added and I don't care what anyone else thinks.


Excellent recipe...one difference between yours and mine. I use fresh chopped flat leaf parsley instead of basil.
Does anyone  
Bricktop : 4/28/2021 9:45 pm : link
emulsify their sauce with a bit of pasta water? I started doing that and it definitely adds an element of taste and helps the sauce stick.
RE: RE: RE: RE: RE: RE: Clifton? My home town.  
section125 : 4/28/2021 9:46 pm : link
In comment 15236798 PA Aggie said:
Quote:
In comment 15236461 section125 said:


Quote:


In comment 15236450 Gatorade Dunk said:


Quote:



Funny Van Houten/pizza story - when Mrs. Dunk and I were first dating, she tried to tell me that Dingo's Den had sneaky good pizza, which I very much doubted, but we went anyway.

I was right. Thank God Mario's is right across the street.



Mario's - just outstanding pizza.



My grandparents lived on Mt Prospect Ave. Mario's was all I ever knew when we stayed with them. Pizza and mussels...awesome.


Ha, I went to St Andrews on Mt Prospect...
RE: great thread  
Producer : 4/28/2021 9:59 pm : link
In comment 15238293 GIGANTOR said:
Quote:
But it is killing me as I am on KETO diet for a year and a half.
I started cooking in Italian restaurants on the New Jersey shore 1975 at 15 at Carmine Amenti's Bayview Inn, Seaside Park.
I like Linguine and clams the best. \
I read this thread. no one mentioned FRESH PASTA?????
I make fresh pasta. It is way better than dried out boxed stuff. Fresh Pasta absorbs the sauce. So much better texture.
I have a MARCATO pasta roller and use 00 Caputo Imported Italian Flour which is great for making pizza too.

I make Linguini and clams different all the time but my favorite basic recipe that I developed over the years is this.

Linguini pound or more as needed preferable FRESH but for convenience I will go dried but it just isn't as good (for any pasta really).
1-2 WHOLE heads of Garlic (i like garlic)
BEST clams you can get preferably flown in CHerry Stones or Little neck but I go Manila venus or even canned if I have to ALL JUICE from can, often I just add canned baby clams (even if I have fresh)just for the JUICE as it is better than the clam juice in the bottles.
1 cup white wine dry chardonnay table wine nothing fancy needed/.
Imported Italian Olive Oil Partanna or another good brand roughly 2 tablespoons.
Crushed Imported Italian Calabrian Dried Peppers usually 3 for my heat level 2 for others.
Black Pepper a little less than a teaspoon and a Little salt(not much)clam juice is salty enough.
2 table spoons butter.
ZEST of 1 lemon and juice of half lemon or so.
Dried Imported Italian Oregano off the sprig, maybe half tablespoon.
Bunch FRESH basil some chopped and a bunch of WHOLE LEAVES of BASIL. I'll use all I get from the store.
Chopped FRESH Italian parsley maybe half a cup.
Half/3/4 cup (as needed) PASTA WATER.

Homemade LINGUINI and CLAMS is pretty freakin good and easy to make. You just have to play with the ingredients and figure out how you want it just like any other dish but the ABOVE is my #1 way of doing it but like I said I make it a dozen different ways depending on what is in my kitchen and cubboard and fridge at the time. I like LEMON and BUTTER AND fResh WHOLE BASIL LEAVES added and I don't care what anyone else thinks.


Spaghetti alle vongole is the best
RE: great thread  
Producer : 4/28/2021 10:03 pm : link
In comment 15238293 GIGANTOR said:
Quote:
But it is killing me as I am on KETO diet for a year and a half.
I started cooking in Italian restaurants on the New Jersey shore 1975 at 15 at Carmine Amenti's Bayview Inn, Seaside Park.
I like Linguine and clams the best. \
I read this thread. no one mentioned FRESH PASTA?????
I make fresh pasta. It is way better than dried out boxed stuff. Fresh Pasta absorbs the sauce. So much better texture.
I have a MARCATO pasta roller and use 00 Caputo Imported Italian Flour which is great for making pizza too.

I make Linguini and clams different all the time but my favorite basic recipe that I developed over the years is this.

Linguini pound or more as needed preferable FRESH but for convenience I will go dried but it just isn't as good (for any pasta really).
1-2 WHOLE heads of Garlic (i like garlic)
BEST clams you can get preferably flown in CHerry Stones or Little neck but I go Manila venus or even canned if I have to ALL JUICE from can, often I just add canned baby clams (even if I have fresh)just for the JUICE as it is better than the clam juice in the bottles.
1 cup white wine dry chardonnay table wine nothing fancy needed/.
Imported Italian Olive Oil Partanna or another good brand roughly 2 tablespoons.
Crushed Imported Italian Calabrian Dried Peppers usually 3 for my heat level 2 for others.
Black Pepper a little less than a teaspoon and a Little salt(not much)clam juice is salty enough.
2 table spoons butter.
ZEST of 1 lemon and juice of half lemon or so.
Dried Imported Italian Oregano off the sprig, maybe half tablespoon.
Bunch FRESH basil some chopped and a bunch of WHOLE LEAVES of BASIL. I'll use all I get from the store.
Chopped FRESH Italian parsley maybe half a cup.
Half/3/4 cup (as needed) PASTA WATER.

Homemade LINGUINI and CLAMS is pretty freakin good and easy to make. You just have to play with the ingredients and figure out how you want it just like any other dish but the ABOVE is my #1 way of doing it but like I said I make it a dozen different ways depending on what is in my kitchen and cubboard and fridge at the time. I like LEMON and BUTTER AND fResh WHOLE BASIL LEAVES added and I don't care what anyone else thinks.


So you finish all the ingredients in the pan and then add the pasta water to finish?
RE: RE: great thread  
GIGANTOR : 4/28/2021 10:22 pm : link
In comment 15238793 rnargi said:
Quote:
In comment 15238293 GIGANTOR said:


Quote:


But it is killing me as I am on KETO diet for a year and a half.
I started cooking in Italian restaurants on the New Jersey shore 1975 at 15 at Carmine Amenti's Bayview Inn, Seaside Park.
I like Linguine and clams the best. \
I read this thread. no one mentioned FRESH PASTA?????
I make fresh pasta. It is way better than dried out boxed stuff. Fresh Pasta absorbs the sauce. So much better texture.
I have a MARCATO pasta roller and use 00 Caputo Imported Italian Flour which is great for making pizza too.

I make Linguini and clams different all the time but my favorite basic recipe that I developed over the years is this.

Linguini pound or more as needed preferable FRESH but for convenience I will go dried but it just isn't as good (for any pasta really).
1-2 WHOLE heads of Garlic (i like garlic)
BEST clams you can get preferably flown in CHerry Stones or Little neck but I go Manila venus or even canned if I have to ALL JUICE from can, often I just add canned baby clams (even if I have fresh)just for the JUICE as it is better than the clam juice in the bottles.
1 cup white wine dry chardonnay table wine nothing fancy needed/.
Imported Italian Olive Oil Partanna or another good brand roughly 2 tablespoons.
Crushed Imported Italian Calabrian Dried Peppers usually 3 for my heat level 2 for others.
Black Pepper a little less than a teaspoon and a Little salt(not much)clam juice is salty enough.
2 table spoons butter.
ZEST of 1 lemon and juice of half lemon or so.
Dried Imported Italian Oregano off the sprig, maybe half tablespoon.
Bunch FRESH basil some chopped and a bunch of WHOLE LEAVES of BASIL. I'll use all I get from the store.
Chopped FRESH Italian parsley maybe half a cup.
Half/3/4 cup (as needed) PASTA WATER.

Homemade LINGUINI and CLAMS is pretty freakin good and easy to make. You just have to play with the ingredients and figure out how you want it just like any other dish but the ABOVE is my #1 way of doing it but like I said I make it a dozen different ways depending on what is in my kitchen and cubboard and fridge at the time. I like LEMON and BUTTER AND fResh WHOLE BASIL LEAVES added and I don't care what anyone else thinks.




Excellent recipe...one difference between yours and mine. I use fresh chopped flat leaf parsley instead of basil.


Hello,
THANKS
I add some parsley to. I just love fresh basil and like it with linguine and clams.
One thing I forgot to add is in addition to clams I am almost always adding in Wild Caught Jumbo Gulf Shrimp and Calamari Rings and Tentacles. SO it is a clam juice liquid base as the sauce. Sometimes I add New Zealand Greenlip Mussels too if I have them in the freezer.
So really my linguine and clams is a pasta/clam/ seafood dish but like I said this is what I have come to like best instead of a CLASSIC linguine and clams recipe. To each his own….. you gotta make dishes as you like em. It’s my tweak on classic linguine and clams.
RE: RE: great thread  
GIGANTOR : 4/28/2021 10:35 pm : link
In comment 15238846 Producer said:
Quote:
In comment 15238293 GIGANTOR said:


Quote:


But it is killing me as I am on KETO diet for a year and a half.
I started cooking in Italian restaurants on the New Jersey shore 1975 at 15 at Carmine Amenti's Bayview Inn, Seaside Park.
I like Linguine and clams the best. \
I read this thread. no one mentioned FRESH PASTA?????
I make fresh pasta. It is way better than dried out boxed stuff. Fresh Pasta absorbs the sauce. So much better texture.
I have a MARCATO pasta roller and use 00 Caputo Imported Italian Flour which is great for making pizza too.

I make Linguini and clams different all the time but my favorite basic recipe that I developed over the years is this.

Linguini pound or more as needed preferable FRESH but for convenience I will go dried but it just isn't as good (for any pasta really).
1-2 WHOLE heads of Garlic (i like garlic)
BEST clams you can get preferably flown in CHerry Stones or Little neck but I go Manila venus or even canned if I have to ALL JUICE from can, often I just add canned baby clams (even if I have fresh)just for the JUICE as it is better than the clam juice in the bottles.
1 cup white wine dry chardonnay table wine nothing fancy needed/.
Imported Italian Olive Oil Partanna or another good brand roughly 2 tablespoons.
Crushed Imported Italian Calabrian Dried Peppers usually 3 for my heat level 2 for others.
Black Pepper a little less than a teaspoon and a Little salt(not much)clam juice is salty enough.
2 table spoons butter.
ZEST of 1 lemon and juice of half lemon or so.
Dried Imported Italian Oregano off the sprig, maybe half tablespoon.
Bunch FRESH basil some chopped and a bunch of WHOLE LEAVES of BASIL. I'll use all I get from the store.
Chopped FRESH Italian parsley maybe half a cup.
Half/3/4 cup (as needed) PASTA WATER.

Homemade LINGUINI and CLAMS is pretty freakin good and easy to make. You just have to play with the ingredients and figure out how you want it just like any other dish but the ABOVE is my #1 way of doing it but like I said I make it a dozen different ways depending on what is in my kitchen and cubboard and fridge at the time. I like LEMON and BUTTER AND fResh WHOLE BASIL LEAVES added and I don't care what anyone else thinks.




So you finish all the ingredients in the pan and then add the pasta water to finish?


Yeah, tossing everything in a huge stainless steel pan, mostly to just stretch out the sauce liquid to coat the pasta well.
Are you familiar with the chef LIDIA BASTIANICH and her show? She goes crazy with adding pasta water by ladle fills. She makes a beautiful red sauce nice and thick then she waters it down and makes it all runny and watery by adding ladle fulls of pasta water. But for a linguine clams sauce in my opinion a little is ok. I don’t add pasta water to other sauces though like Lidia does.
RE: RE: RE: great thread  
Producer : 4/28/2021 10:42 pm : link
In comment 15238881 GIGANTOR said:
Quote:
In comment 15238846 Producer said:


Quote:


In comment 15238293 GIGANTOR said:


Quote:


But it is killing me as I am on KETO diet for a year and a half.
I started cooking in Italian restaurants on the New Jersey shore 1975 at 15 at Carmine Amenti's Bayview Inn, Seaside Park.
I like Linguine and clams the best. \
I read this thread. no one mentioned FRESH PASTA?????
I make fresh pasta. It is way better than dried out boxed stuff. Fresh Pasta absorbs the sauce. So much better texture.
I have a MARCATO pasta roller and use 00 Caputo Imported Italian Flour which is great for making pizza too.

I make Linguini and clams different all the time but my favorite basic recipe that I developed over the years is this.

Linguini pound or more as needed preferable FRESH but for convenience I will go dried but it just isn't as good (for any pasta really).
1-2 WHOLE heads of Garlic (i like garlic)
BEST clams you can get preferably flown in CHerry Stones or Little neck but I go Manila venus or even canned if I have to ALL JUICE from can, often I just add canned baby clams (even if I have fresh)just for the JUICE as it is better than the clam juice in the bottles.
1 cup white wine dry chardonnay table wine nothing fancy needed/.
Imported Italian Olive Oil Partanna or another good brand roughly 2 tablespoons.
Crushed Imported Italian Calabrian Dried Peppers usually 3 for my heat level 2 for others.
Black Pepper a little less than a teaspoon and a Little salt(not much)clam juice is salty enough.
2 table spoons butter.
ZEST of 1 lemon and juice of half lemon or so.
Dried Imported Italian Oregano off the sprig, maybe half tablespoon.
Bunch FRESH basil some chopped and a bunch of WHOLE LEAVES of BASIL. I'll use all I get from the store.
Chopped FRESH Italian parsley maybe half a cup.
Half/3/4 cup (as needed) PASTA WATER.

Homemade LINGUINI and CLAMS is pretty freakin good and easy to make. You just have to play with the ingredients and figure out how you want it just like any other dish but the ABOVE is my #1 way of doing it but like I said I make it a dozen different ways depending on what is in my kitchen and cubboard and fridge at the time. I like LEMON and BUTTER AND fResh WHOLE BASIL LEAVES added and I don't care what anyone else thinks.




So you finish all the ingredients in the pan and then add the pasta water to finish?



Yeah, tossing everything in a huge stainless steel pan, mostly to just stretch out the sauce liquid to coat the pasta well.
Are you familiar with the chef LIDIA BASTIANICH and her show? She goes crazy with adding pasta water by ladle fills. She makes a beautiful red sauce nice and thick then she waters it down and makes it all runny and watery by adding ladle fulls of pasta water. But for a linguine clams sauce in my opinion a little is ok. I don’t add pasta water to other sauces though like Lidia does.


excellent. I'm going to get the Calabrian peppers and make this dish.
I have never  
Big Al : 4/28/2021 10:56 pm : link
tried pasta primavera hopefully not sneezed on. How is that?
RE: RE: RE: RE: great thread  
GIGANTOR : 4/28/2021 11:34 pm : link
In comment 15238884 Producer said:
Quote:
In comment 15238881 GIGANTOR said:


Quote:


In comment 15238846 Producer said:


Quote:


In comment 15238293 GIGANTOR said:


Quote:


But it is killing me as I am on KETO diet for a year and a half.
I started cooking in Italian restaurants on the New Jersey shore 1975 at 15 at Carmine Amenti's Bayview Inn, Seaside Park.
I like Linguine and clams the best. \
I read this thread. no one mentioned FRESH PASTA?????
I make fresh pasta. It is way better than dried out boxed stuff. Fresh Pasta absorbs the sauce. So much better texture.
I have a MARCATO pasta roller and use 00 Caputo Imported Italian Flour which is great for making pizza too.

I make Linguini and clams different all the time but my favorite basic recipe that I developed over the years is this.

Linguini pound or more as needed preferable FRESH but for convenience I will go dried but it just isn't as good (for any pasta really).
1-2 WHOLE heads of Garlic (i like garlic)
BEST clams you can get preferably flown in CHerry Stones or Little neck but I go Manila venus or even canned if I have to ALL JUICE from can, often I just add canned baby clams (even if I have fresh)just for the JUICE as it is better than the clam juice in the bottles.
1 cup white wine dry chardonnay table wine nothing fancy needed/.
Imported Italian Olive Oil Partanna or another good brand roughly 2 tablespoons.
Crushed Imported Italian Calabrian Dried Peppers usually 3 for my heat level 2 for others.
Black Pepper a little less than a teaspoon and a Little salt(not much)clam juice is salty enough.
2 table spoons butter.
ZEST of 1 lemon and juice of half lemon or so.
Dried Imported Italian Oregano off the sprig, maybe half tablespoon.
Bunch FRESH basil some chopped and a bunch of WHOLE LEAVES of BASIL. I'll use all I get from the store.
Chopped FRESH Italian parsley maybe half a cup.
Half/3/4 cup (as needed) PASTA WATER.

Homemade LINGUINI and CLAMS is pretty freakin good and easy to make. You just have to play with the ingredients and figure out how you want it just like any other dish but the ABOVE is my #1 way of doing it but like I said I make it a dozen different ways depending on what is in my kitchen and cubboard and fridge at the time. I like LEMON and BUTTER AND fResh WHOLE BASIL LEAVES added and I don't care what anyone else thinks.




So you finish all the ingredients in the pan and then add the pasta water to finish?



Yeah, tossing everything in a huge stainless steel pan, mostly to just stretch out the sauce liquid to coat the pasta well.
Are you familiar with the chef LIDIA BASTIANICH and her show? She goes crazy with adding pasta water by ladle fills. She makes a beautiful red sauce nice and thick then she waters it down and makes it all runny and watery by adding ladle fulls of pasta water. But for a linguine clams sauce in my opinion a little is ok. I don’t add pasta water to other sauces though like Lidia does.



excellent. I'm going to get the Calabrian peppers and make this dish.


Oh I think you will love them since you have such a big collection of hot peppers and powdered dried and stuff. That brand on Amazon I can vouch for as top quality imported Calabrian. Unfortunately the price has gone up like so many Amazon products do (like Locatelli Pecorino Romano on Amazon 17 to 27) I first bought them a year ago and they were only $17 for that double bag some 10 + ounces. You do get a lot and I think it is worth it. Just leave the second bag closed in the fridge and they will last a long time until you need them.
I like the Lemon zest and lemon juice it gives the linguine and clams a tangy pop and the butter adds richness combined with Imported Italian olive oil. GOOD LUCK,,,just tweak the amounts of ingredients as you see fit as my recipe is just from scratch I never measured exact amounts so add as much garlic or Calabrian peppers as you like.

ALSO “SAMBAL OELEK” (google) is a great Asian pepper sauce widely available and excellent for Asian stir fry dishes and I just pour it on chicken or anything. Love it as much as schiracha
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