On Sun, 18 Sep 2005 22:54:04 -0700, sf > wrote:

>On Mon, 19 Sep 2005 03:14:15 GMT, Curly Sue wrote:
>
>> On Sun, 18 Sep 2005 20:59:04 -0500, Andy <q> wrote:
>>
>> >Curly Sue wrote:
>> >
>> >> I made a sauce by simmering heavy cream to reduce it a bit, then
>> >> adding pesto. After additing it to the cooked pasta (vermicelli), I
>> >> thought I'd added too much because it looked somewhat soupy. However,
>> >> as I mixed, the pasta absorbed the cream and it looked dry. I added
>> >> more. It absorbed it all. It tasted fine, though a bit softer
>> >> than al dente, but I wanted a basil cream sauce!
>> >>
>> >> How can I stop the pasta from absorbing the cream? Or can't I?
>> >Sue,
>> >
>> >Maybe coat the vermicelli with olive oil?
>> >
>>
>> I'll have to try that. It just seems so strange...
>>
>Coating the spaghetti with EVOO was my first thought too, but really
>Sue.... you *want* pasta to absorb the sauce. IMO - if you thought it
>was absorbed too much, then it wasn't " soupy enough. Did you add
>more grated cheese? That will make your sauce "firmer" too.

This absorbed so much that the pasta softened. It just sucked up
whatever I added. No grated cheese (even in the "pesto," which I
usually make with just basil, garlic, and olive oil), the sauce also
had salmon.

I'm even kind of dubious about coating with oil, as the sauce had oil
and the fat from the cream. I'll try it but first I'll try another
brand.

Sue(tm)
Lead me not into temptation... I can find it myself!