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Best pasta


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#21 ILSnwdog

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Posted 08 August 2017 - 01:05 PM

I find that it's not so much the type of pasta as it is what you put on it or in it.  I love stuffed shells and manicotti when the are stuffed with ricotta cheese.  :drool:

Edited by ILSnwdog, 08 August 2017 - 01:05 PM.


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#22 liquidcrystalcompass

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Posted 11 December 2017 - 07:48 PM

Linguine with a nice and spicy white wine garlic sauce with seafood.  

Get your pan really hot.  Add olive oil until it's hot. Add red pepper flake.  Add finely chopped onion and cook until translucent.  Add a ton of minced garlic and cook for a minute or so.  Deglaze with a dry white and cook down a bit.  Add a nice chicken stock and boil down the wine some more.  Add your seafood along with fresh lemon juice and fresh parsley and finish off with some real butter.  Add the linguine that is a little more firm than al dente.  When added to the sauce and finished.  It will end up al dente.  And if you want add cherry tomatoes cut in half and let them wilt just a little.

#23 goose

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Posted 12 December 2017 - 08:02 AM

View Postliquidcrystalcompass, on 11 December 2017 - 07:48 PM, said:

Linguine with a nice and spicy white wine garlic sauce with seafood.  

Get your pan really hot.  Add olive oil until it's hot. Add red pepper flake.  Add finely chopped onion and cook until translucent.  Add a ton of minced garlic and cook for a minute or so.  Deglaze with a dry white and cook down a bit.  Add a nice chicken stock and boil down the wine some more.  Add your seafood along with fresh lemon juice and fresh parsley and finish off with some real butter.  Add the linguine that is a little more firm than al dente.  When added to the sauce and finished.  It will end up al dente.  And if you want add cherry tomatoes cut in half and let them wilt just a little.
This with clams, and I'm in heaven.

#24 liquidcrystalcompass

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Posted 12 December 2017 - 08:10 AM

View Postgoose, on 12 December 2017 - 08:02 AM, said:

View Postliquidcrystalcompass, on 11 December 2017 - 07:48 PM, said:

Linguine with a nice and spicy white wine garlic sauce with seafood.  

Get your pan really hot.  Add olive oil until it's hot. Add red pepper flake.  Add finely chopped onion and cook until translucent.  Add a ton of minced garlic and cook for a minute or so.  Deglaze with a dry white and cook down a bit.  Add a nice chicken stock and boil down the wine some more.  Add your seafood along with fresh lemon juice and fresh parsley and finish off with some real butter.  Add the linguine that is a little more firm than al dente.  When added to the sauce and finished.  It will end up al dente.  And if you want add cherry tomatoes cut in half and let them wilt just a little.
This with clams, and I'm in heaven.
I've done it with clams.  I've also done it with a combination of shrimp and scallops.




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