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  1. #1
    Thailand Expat tomcat's Avatar
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    Nonna Redux II: Clams in Red Sauce

    ...a delicious hearty sauce poured over De Cecco linguine...


    Nonna Redux II: Clams in Red Sauce-s__8658955-jpg
    Nonna Redux II: Clams in Red Sauce-s__8658954-jpg
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    Nonna Redux II: Clams in Red Sauce-s__8658949-jpg

    What you need:

    1/3 cup EVOO
    1/2 cup dry white wine
    8 medium ripe tomatoes blenderized
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1 medium red onion chopped
    6-7 cloves of garlic rough chopped
    3 local red chilies (one chopped, 2 slit lengthwise and discarded before serving)
    200 grams shucked clams
    1/2 cup chopped parsley

    What you do:

    Saute onion, garlic and chilies until garlic is light brown. Add tomatoes, wine, salt and pepper. Bring to a boil and reduce heat to simmer uncovered (about 20 minutes). When sauce reaches desired consistency, add clams to heat through and half the parsley. Pour over linguine and mix in remaining parsley. Serve with parmesan.
    Majestically enthroned amid the vulgar herd

  2. #2
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    Looks damn reasonable.

  3. #3
    Thailand Expat tomcat's Avatar
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    ...it was delicious...

  4. #4
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    That's reassuring to know.

  5. #5
    Hangin' Around cyrille's Avatar
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    He seems to have gone to quite a bit of trouble to disguise the tinned tomatoes.

  6. #6
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    Looks good tomcat, although I prefer to use mussels for this dish and whole cherry tomatoes and less garlic with clams.

    I notice you use a chardonnay; I recommend cooking any seafood dish with Muscadet, if you can find it, or a Pinot Grigio. Neither is expensive and they are both great with seafood.

  7. #7
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    Quote Originally Posted by Troy View Post
    Looks good tomcat, although I prefer to use mussels for this dish and whole cherry tomatoes and less garlic with clams.
    That is the beauty of a dish like this as the seafood is interchangeable. You could use scallops, prawns, mussels or clams.

  8. #8
    Thailand Expat raycarey's Avatar
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    Quote Originally Posted by cyrille View Post
    He seems to have gone to quite a bit of trouble to disguise the tinned tomatoes.

  9. #9
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    Tom, I would be afraid of using shellfish I didn't cook myself. I had a friend literally get deathly ill from eating bad mussels and to be honest, I've been scared of prepacked shellfish like that ever since.

  10. #10
    Thailand Expat tomcat's Avatar
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    Quote Originally Posted by bsnub View Post
    That is the beauty of a dish like this as the seafood is interchangeable
    ...indeed, I've made this sauce with marinated mixed seafood (scallops, shrimp and clams) and I've used a number of cheap dry white wines for cooking...it all goes well...
    Quote Originally Posted by Topper View Post
    Tom, I would be afraid of using shellfish I didn't cook myself.
    ...I admit that I hesitated years ago to use the shucked clams from the Paragon seafood section...but I've made this sauce many times with their shelled product and so far, so delicious...

    ...on a related note, the only time I've had food poisoning here is with uncooked salmon from the Emporium...it smelled fine when I bought it and tasted fine: it wasn't...

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