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Sat 28 Jan, 2006 06:01 pm
prolly tired of my chili verdi etc the lady Osso is preparing liguini with a garlic/anchovi/baby clam sauce with some hatchs chilis and clam juice/olive oil.
What time should we arrive ?
What wine should we bring ?
Get you and your mates asses over here, Lion... and ya better hurry.
I thought I posted the recipe here before, but I guess not, after a search. It's Craig Claiborne's Spaghetti with Clam sauce (or a name like that) recipe from the old, old, old New York Times Cookbook. Mine is green, if that helps. Of course, ingredients vary with each batch.
Green clams ?
I just forgot, I have to wash my hair tonight...
Bugger! How come I always miss out on this stuff?
I'm off to bed now................hungry.
I didn't realize that you are from Boston..
>ppsssst<
slip dys some tofu...
he wont know
Shouldn't you be in the kitchen there, Missy ?
(Boston?)
It sounded delicious until we got to the green clams. You could always slip the clams to the dogs, LTX.
Ack, it's the cookbook that's green. Thick, and green.
oh, thank goodness. Thick, green clams would be too chewy.
(Love the new sig line, osso.)
Re Boston, there was a famous hairwashing incident that lives on in a2k history, re long time arrangement for a get-together. Sorry to have brought it up yet again, in lieu of the fact that Lion didn't get the reference. My bad, as they say.
We all have our "clams" from time to time... :wink:
Sig line, even I was bored to tears with the last one. This one has parallels re my own life, eh.
Tofu - I suppose firm tofu could be sauteed crispy-ish and then simmered in clam juice/wine with garlic and chili and so on, but I've never, in all my days, girlie, seen such a thing..
Girlie - where did that come from? some quote in my past.
Oh my god. Linguine and clam sauce...with chiles? They're getting to you, osso. Run, I tell you! RUN!!!
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