Conference turris::cooks

I'm not sure what you're asking for, but I have a recipe for a fantastic 
shrimp fettucine -- it's much like fettucine Alfredo, but loaded with 
shrimp and the seasonings are a little different.  I'd be happy to 
contribute it if this is the type of thing you're looking for.

I guess you would call it an "enhanced" clam sauce.  Progresso sells
little cans of it and its not bad but I'm sure I could do better by
making it myself.  The best I ever had in a restaurant was at Tweet
Balzano's in Bristol, Rhode Island but of course, the recipe is a better
kept secret than the one for Coke (the soft drink).

Jim

	What a coincidence, I just did a seafood pasta for dinner.

	I made a half a batch of whole wheat fetuccine:

		1 cup whole wheat flour
		1 med egg
		1 Tbsp Veg oil

	Put in the food processor with knife blade, and blend till
	well mixed.  Gradually add:

		3 Tbsp or so cold tap water

	Till dough binds.  Roll to #5 on an Atlas pasta machine, dry 
	the sheets for 5 minutes and cut with the wide noodle cutter.  
	Bring copious quantities of water to a boil on the stove.  
	Add the fetuccine and drain when it returns to the boil.  All 
	this doesn't take near as long as it sounds, but you can use
	the store bought stuff if you want.

	Sauce:

	Soak a half a handful of dried mushrooms in cold water for
	20 minutes.  Squeeze and mince.  Sautee 1/2 pound halved sea 
	scallops, 2 crushed cloves of garlic, and the mushrooms.  Add
	a splash of sherry and flame.  Pour over drained pasta, add
	fresh parmesan cheese, and toss.  Add 1 Tbsp olive oil if you 
	need some moisture to lubricate the noodles.

	Makes 2 servings.

						     
							- JP

    
    
    
    I'm not sure exactly what you are looking for but this sauce is GREAT
    for white clam sauce or shrimp scampi.
    
    1/2 - 1 C Olive Oil
    4 Cloves Garlic, Chopped
    White Wine to taste (1/4 - 1/2 C)
    Fresh Parsley
    Red Pepper Flakes
    
    
    In a large skillet, brown chopped garlic (the more the better!) in 
    olive oil (about a 1/2 - 1 cup depending on how many people you are
    serving).  **Please do not burn garlic -- it will be ruined.  Add raw,
    peeled & deveined shrimp (or raw chopped clams).  When shrimp is almost 
    cooked, add white wine to taste.  Sprinkle red pepper flakes, salt, and 
    fresh parsley.  Serve with spaghetti or linguine.  It's so simple.
    
    Things to remember:  Don't ever used precooked seafood.  The whole
    flavor comes from cooking it in this sauce.  Make sure there is enough
    sauce, the pasta REALLY soakes up the juices.  There's nothing worse
    than dry pasta.  Many people cook this sauce using butter.  I find it
    to be much to rich that way (just my opinion).
    
    **If when cooking, too much juice evaporates, you can add some hot water
    to dilute and "stretch" the sauce.
    
    /Karima

There is a resturant chain in Arizona called The Spagetti Company that has
the most wonderful white clam sauce, with a creamy base, rather than the
thin kind.

Anybody got a recipe, or have any ideas on a starting point?

�There is a resturant chain in Arizona called The Spagetti Company that has
�the most wonderful white clam sauce, with a creamy base, rather than the
�thin kind.
    
    How about a basic white sauce with garlic, herbs, and clams added? 
    Perhaps some parmesan and/or romano as well.

    For a creamy red sauce, heat cream in a sauce pan and mix in some
    tomato paste.  Add some cooked loster chunks, salt, and pepper, and
    toss with angel hair pasta.
    
    Cara