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)
Love me some puttanesca
Spaghetti parm
Lasagna
But one of my absolute go to’s is thin spaghetti with olive oil and reduced balsamic, salt and white pepper.
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.
https://www.foodnetwork.com/recipes/ina-garten/orecchiette-with-broccoli-rabe-and-sausage-5176922
Link - ( New Window )
Cavatelli and broccoli
Shrimp scampi over angel hair
Linguini and clams
Lobster ravioli
Rigatoni with bolognese
Spaghetti with a nice pesto sauce
What place in Clifton was it, Eric? Matthew's?
I also figured out how to make a secret sauce from a roadside place when we were in Italy 30 years ago. Two parts red sauce, one part pesto, one part alfredo. Hearty and wonderful. don't cook the alfredo. Just stir it into the other sauces when they are hot.
Favorite?, I just made for supper tonight, shrimp scampi over linguini...
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!
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.
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.
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.
Too young to have lost her....
I think it was before he actually became the starting QB. He was actually kind of pissed at Parcells because he grew up a Giants fan and Parcell told him they would draft him. He wanted to be a New York Giant.
but Sunday sauce and pasta is such real comfort food
clam sauce as Eric put out there is wonderful when done right
spaghetti a la norma is a favorite
good old meatball and spaghetti is soul food
broccoli rabe with sausage and pasta
pasta con sarde
I love them all when made properly
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.
Here in Albany, another restaurant that closed - Lombardo's - used to seasonally serve a pumpkin ravioli in cream sauce that was awesome.
But give me a good tortellini, ravioli or gnocchi and maybe a great meatball, and I'm a happy guy.
Quote:
Eric, did you curse him out for handing Super Bowl XXX to the Cowboys with his picks?
I think it was before he actually became the starting QB. He was actually kind of pissed at Parcells because he grew up a Giants fan and Parcell told him they would draft him. He wanted to be a New York Giant.
I didn't know that. Interesting. O'Donnell would have been a helluva lot better than the QBs we had between Simms/Hoss-Collins.
Then a nap
pasta with yellow tomato sauce, basil - varies with beef crumbles and eggplant
Just for clarification that’s 2 separate dishes...
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.
The best, Jerry, the best! - ( New Window )
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.
Ha! I knew Neil a little bit many many years ago - his father and mine were both members of the same club in Morristown and would golf together sometimes. I still remember my father looking up from the paper and casually declaring "looks like the Jets are going to sign Jack O'Donnell's kid away from the Steelers."
If I’m making it myself, I had to say lasagne or spaghetti and meatballs. Ina Garten has a mac n cheese dish which is out of this world delish. It calls for like $50 worth of cheese. Ridiculously good.
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.
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.
I see your Aglio e olio and raise you Cacio e pepe
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
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).
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.
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.
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
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.
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!
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?
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 with a spicy vodka sauce is a close second.
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...
I could have picked this as well. Nice job...
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 )
Rigatoni with Arugala, olive oil, cace e pepe.
just toss the ingredients in the bowl with the hot pasta.
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.
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 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.
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.
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...
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
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?
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.
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.
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.
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