Clams and linguine... again

[willk]

Scratched some clams yesterday. I added shrimp to this one. I cooked the pasta (brass cut) in the water that I steamed clams and poached shrimp in. Shallots, garlic, Fresno chilies, white wine, blistered tomatoes, and parsley.

[Highstrung]

I like it

[2thDoc]

if it weren't brass cut....

[willk]

if it weren't brass cut....

The pasta would not be as good. It actually makes a difference.

[wskinner]

That’s amore

[joeydpga]

Some fine cooking there.

[PharmHunter]

Mmmmmmm

[Drylok]

if it weren't brass cut....

The surface of bronze cut pasta (not brass) is rougher and more coarse than cheaper pastas. Whatever sauce you happen to choose, will stick better to the pasta.

Cheaper pastas are cut using Teflon, leaving slick surfaces.

[JABIII]

That's great stuff!

[willk]

The surface of bronze cut pasta (not brass) is rougher and more coarse than cheaper pastas. Whatever sauce you happen to choose, will stick better to the pasta.

Cheaper pastas are cut using Teflon, leaving slick surfaces.

Thanks for the correction.

[ecu1984]

Man that looks good!
I make it all the time.
I switch up sometimes between the red sauce and the white clam sauce (olive oil. white wine, clam juice, red pepper flakes, garlic, parsley, etc, etc)

[Drylok]

Thanks for the correction.

Thanks for posting the dish.

I always like to see what you and HS come up with.

[Rubberhead*]

I was almost afraid to click - 'thought it might be a euphemism.

[nitro5x6's]

Daaaaaaaaaaaanng. Yep, now I'm hungry.

[Tater]

Yeah.......where you located cuz I’m gonna need some of that. Might be my favorite dish. Ate the hell out of it when I was in CT. Never have found any back here that was worth a damn. That’s looks to be worth a couple damns.

(ETA: lobster replaced the shrimp in CT, but the clams were always fresh dug by me)

[JABIII]

I’m gonna need some of that.