What's Cooking?

[ness]

2 hours ago, Mitch f said:

 Needs a ton more cilantro! 😂

Waaa? That soapy-tasting weed??

[ness]

4 hours ago, Gavin said:

Looks good! At the restaurant we added an ounce or two of béchamel to the white clam sauce. It gives the sauce enough body to stick to the noodles without getting too heavy.

Thought about adding a little cream and/or Parmesan but I didn't. Kinda like it as is, but may try a creamier version at some point. 

[rps]

23 minutes ago, ness said:

Thought about adding a little cream and/or Parmesan but I didn't. Kinda like it as is, but may try a creamier version at some point. 

Looks good to me! Other ideas: Cook you noodles in a second skillet with barely enough water to cover them. As they cook and absorb you will need to stir occasionally to keep them from gluing together.  When they are still very al dente drain them (no rinse, and reserve the liquid just in case) then finish them in the pan with the clam sauce you have made. Three positive things happen then - some of the tasty liquid is absorbed into the noodle, the sauce reduces a bit, and more starch winds up in the finished dish so the sauce clings better. I also add a Tbs. of grated Romano at that point just because I can.

[ness]

8 minutes ago, rps said:

Looks good to me! Other ideas: Cook you noodles in a second skillet with barely enough water to cover them. As they cook and absorb you will need to stir occasionally to keep them from gluing together.  When they are still very al dente drain them (no rinse, and reserve the liquid just in case) then finish them in the pan with the clam sauce you have made. Three positive things happen then - some of the tasty liquid is absorbed into the noodle, the sauce reduces a bit, and more starch winds up in the finished dish so the sauce clings better. I also add a Tbs. of grated Romano at that point just because I can.

That's kinda what I did. Cooked the pasta to almost done then added it into the skillet. Didn't need liquid, it was a little watery. Should have reduced the wine more. Didn't want to toughen up the clams so I didn't cook too long after adding them and the juice. Maybe add the juice and pasta and cook, then add the clams at the very end?

[Gavin]

Italian's generally don't add cheese to a fish dish. Nothing is wrong with doing so, IMO, but it is not the norm.

[rps]

4 minutes ago, ness said:

That's kinda what I did. Cooked the pasta to almost done then added it into the skillet. Didn't need liquid, it was a little watery. Should have reduced the wine more. Didn't want to toughen up the clams so I didn't cook too long after adding them and the juice. Maybe add the juice and pasta and cook, then add the clams at the very end?

I should have known you know the trick about finishing the pasta in the sauce. I drain the clam can into the sauce and don't add the clams until the last minute. And Gavin is correct, of course, but then I am definitely abnormal.

[ness]

May be looking at part trois tonight. 

[rps]

For us here at Holiday Island, I am using some of the tri-tip roast from earlier to make a baked hash. Nothing earth shaking, but one of our favorites.

[ness]

Oh baby! Nailed it. Thanks for the assist, rps. Added the wine, clam juice and pasta and really let it reduce down and absorb before adding the clams and a little butter. That took it to a new level. This was the best.

Looks about the same, but tastes way better.

 

[rps]

You are a rock star!