Thursday, January 21, 2010
I am never boring in the kitchen. Nope. Here is another classic. White Clam Sauce. My version came out dark orange...almost RED. Haa! I think I added too much tomato doing one of those.."oh I need to really use that up" routines. A wee bit more tomato and okaaay...maybe some of the juice too and I no longer had a white sauce! I do have to admit that it was a wonderful dish. Well balanced garlic and clam as well as a great sauce for dipping crusty bread.
I made my own pasta for this dish using the cutter labeled "linguine". It was so narrow that it really came out like angel hair. We were really surprised. It was wonderful tasting although did leave us with more sauce. Just get out the crusty bread!
White Clam Sauce by Marcella Hazan. Follow us through Spinach Tiger as we cook through the "Essentials of Classic Italian Cooking" and if you like, even join us!
Posted by Melissa Clifford at 5:07 PM