On Mon, 24 May 2010 15:14:05 -0700, "Paul M. Cook" >
wrote:

> This is how I make a quick and tasty clam sauce:
>
> olive oil
> chopped garlic to taste
> sauté
>
> add clam juice from cans or bottled, white wine and chopped parsley
> if whole clams then add to pan with white wine and parsley and cover until
> clams open
>
> simmer until reduced
>
> pour over prepared linguine or if whole clams pour into serving bowl
> top with fresh grated parmesan

I think his point is that he's tired of that method and wants to move
on, like maybe with a nice red sauce over linguini or Asian style in
black bean sauce.

--
Forget the health food. I need all the preservatives I can get.