Maybe you people have already put in your recipes for Italian Spaghetti
Sauce, but I didn't get the chance to read them. If so, please put them
in again. I really like the spaghetti sauce with Italian sausage in
it.

"Linda G." > wrote in message
...
> Maybe you people have already put in your recipes for Italian Spaghetti
> Sauce, but I didn't get the chance to read them. If so, please put them
> in again. I really like the spaghetti sauce with Italian sausage in
> it.


There are ott many variations of spaghetti sauce to be effective. I would
suggest you do a google search for Italian Gravy. You will get many many
recipes and most I am syre are good as is the one listed below. To me there are
3 primary elements:

A. I like to use some form of pork with baones as a base.
B. Use the best possible quality ingredients that one can afford.
C. Fimally, simmer the sauce (just below boiling) for a long time. This form
of Italian Gravy has been recently refered to as 7 hour sauce
for good reason.

Example:

INGREDIENTS:
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 clove garlic, minced
4 pounds pork shoulder roast
1/2 cup white wine
3 cups water
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 tablespoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 (28 ounce) cans tomato puree
6 cups water
1/4 cup white sugar



DIRECTIONS:
Heat olive oil in a large stock pot over medium heat. Saute onions and garlic
until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white
wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme,
rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over
pork. Cover, and cook for 30 minutes turning occasionally. Add water
periodically if needed.
Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in
remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat
to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust
seasonings to taste.

Dimitri

"Linda G." > ha scritto nel messaggio
...
> Maybe you people have already put in your recipes for Italian Spaghetti
> Sauce, but I didn't get the chance to read them. If so, please put them
> in again. I really like the spaghetti sauce with Italian sausage in
> it.
>

What do you mean for "Italian Spaghetti Sauce"? I Am italian and I can make
a million of Spaghetti sauce
There isn't a particular sauce for Spaghetti. You can make a tomato sauce
only with garlic and basil (it goes well in summer); but you can make an
heavy sauce with meat (the classic Ragù) that goes well for the winter.
You can season spaghetti also with Pesto sauce, or you can make "Spaghetti
alla Carbonara"; spaghetti with clams or "Spaghetti Aglio e Olio"; spaghetti
with mushrooms or spaghetti with caviar! All these are Italian Spaghetti
sauce
Do you need some in particular?
cheers
Pandora

Pandora wrote:

> spaghetti with clams


Pandora,

Once we were at my friends house playing poker and his wife made two
large trays of spaghetti, one which had spaghetti with garlic and clams.
It was the first time I'd tried it and it was delicious!!!

I slept on their sofa and the next morning when I woke up, I filled
another plate with cold garlic and clam spaghetti. It was like waking up
in heaven!!!



Andy

.. You can make a tomato sauce
>only with garlic and basil (it goes well in summer); but you can make an
>heavy sauce with meat (the classic Ragù) that goes well for the winter.
>You can season spaghetti also with Pesto sauce, or you can make "Spaghetti
>alla Carbonara"; spaghetti with clams or "Spaghetti Aglio e Olio"; spaghetti
>with mushrooms or spaghetti with caviar! All these are Italian Spaghetti
>sauce
>Do you need some in particular?
>cheers
>Pandora
>

Pandora,
You sure know how to make someone extremely hungry. I hate you

Mark Ferrante

"Andy" <q> ha scritto nel messaggio
.. .
> Pandora wrote:
>
>> spaghetti with clams
>
>
> Pandora,
>
> Once we were at my friends house playing poker and his wife made two
> large trays of spaghetti, one which had spaghetti with garlic and clams.
> It was the first time I'd tried it and it was delicious!!!

I know!!! I always eat spahetti with clams and garlic and parseley over. It
is Angel's food for me!

> I slept on their sofa and the next morning when I woke up, I filled
> another plate with cold garlic and clam spaghetti. It was like waking up
> in heaven!!!

Ohhh! was it a dream?
If you eat a Spaghetti clams in my house you won't awake at all!!!! )))))
Cheers
Pandora
>
>
>
> Andy

"Ferrante" > ha scritto nel messaggio
...
>. You can make a tomato sauce
>>only with garlic and basil (it goes well in summer); but you can make an
>>heavy sauce with meat (the classic Ragù) that goes well for the winter.
>>You can season spaghetti also with Pesto sauce, or you can make "Spaghetti
>>alla Carbonara"; spaghetti with clams or "Spaghetti Aglio e Olio";
>>spaghetti
>>with mushrooms or spaghetti with caviar! All these are Italian Spaghetti
>>sauce
>>Do you need some in particular?
>>cheers
>>Pandora
>>
>
> Pandora,
> You sure know how to make someone extremely hungry. I hate you

Ohh! I "ate" myself (because I Am hungry too) because I don't resist to a
big dish of pasta ))))))))
Cheers
Pandora
>
> Mark Ferrante

Pandora wrote:

>> I slept on their sofa and the next morning when I woke up, I filled
>> another plate with cold garlic and clam spaghetti. It was like waking
>> up in heaven!!!
>
> Ohhh! was it a dream?

No. It's a figure of speech (a saying).



> If you eat a Spaghetti clams in my house you won't awake at all!!!!
> )))))

I think we both meant the same thing!


Andy

"Andy" <q> ha scritto nel messaggio
.. .
> Pandora wrote:
>
>>> I slept on their sofa and the next morning when I woke up, I filled
>>> another plate with cold garlic and clam spaghetti. It was like waking
>>> up in heaven!!!
>>
>> Ohhh! was it a dream?
>
> No. It's a figure of speech (a saying).

Ohhh! You dream with open eyes )))) OK!
>
>
>
>> If you eat a Spaghetti clams in my house you won't awake at all!!!!
>> )))))
>
> I think we both meant the same thing!

yes! But mine is real!!!!
Pandora
>
>
> Andy

Pandora said:

>Ohhh! You dream with open eyes )))) OK!

Is the president in here?

Exactly.

Pandora wrote:

> "Linda G." > ha scritto nel messaggio
> ...
> > Maybe you people have already put in your recipes for Italian
> Spaghetti
> > Sauce, but I didn't get the chance to read them. If so, please put
> them
> > in again. I really like the spaghetti sauce with Italian sausage
> in
> > it.
> >
>
> What do you mean for "Italian Spaghetti Sauce"? I Am italian and I can
> make
> a million of Spaghetti sauce
> There isn't a particular sauce for Spaghetti. You can make a tomato
> sauce
> only with garlic and basil (it goes well in summer); but you can make
> an
> heavy sauce with meat (the classic Ragù) that goes well for the
> winter.
> You can season spaghetti also with Pesto sauce, or you can make
> "Spaghetti
> alla Carbonara"; spaghetti with clams or "Spaghetti Aglio e Olio";
> spaghetti
> with mushrooms or spaghetti with caviar! All these are Italian
> Spaghetti
> sauce
> Do you need some in particular?
> cheers
> Pandora

Pasta Romana? i used to work at a northern Italian restaurant where the
chef made his own sausage with fennel and served it over pasta with a
tomato sauce, the restaurant is now defunct and the last i heard the
chef hospitalized for 'nervous exhaustion' i have tried for years to
duplicate his excellent sauce but to date to no good effect.

Im convinced the primary ingredient ws the sausage but he made his own
tomato sauce, with a fish stock iirc.
---
JL

"Joseph Littleshoes" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> "Linda G." > ha scritto nel messaggio
>> ...
>> > Maybe you people have already put in your recipes for Italian
>> Spaghetti
>> > Sauce, but I didn't get the chance to read them. If so, please put
>> them
>> > in again. I really like the spaghetti sauce with Italian sausage
>> in
>> > it.
>> >
>>
>> What do you mean for "Italian Spaghetti Sauce"? I Am italian and I can
>> make
>> a million of Spaghetti sauce
>> There isn't a particular sauce for Spaghetti. You can make a tomato
>> sauce
>> only with garlic and basil (it goes well in summer); but you can make
>> an
>> heavy sauce with meat (the classic Ragù) that goes well for the
>> winter.
>> You can season spaghetti also with Pesto sauce, or you can make
>> "Spaghetti
>> alla Carbonara"; spaghetti with clams or "Spaghetti Aglio e Olio";
>> spaghetti
>> with mushrooms or spaghetti with caviar! All these are Italian
>> Spaghetti
>> sauce
>> Do you need some in particular?
>> cheers
>> Pandora
>
> Pasta Romana? i used to work at a northern Italian restaurant where the
> chef made his own sausage with fennel and served it over pasta with a
> tomato sauce, the restaurant is now defunct and the last i heard the
> chef hospitalized for 'nervous exhaustion' i have tried for years to
> duplicate his excellent sauce but to date to no good effect.
>
> Im convinced the primary ingredient ws the sausage but he made his own
> tomato sauce, with a fish stock iirc.
> ---
> JL
>
Nothern Italy? Where?
The pasta that you say perhaps, is "Pasta with sarde". A typical sicialian
dish. They put inside pasta fish and fennel..but only the leaves of fennel
(we call it "finocchio selvatico")
Cheers
Pandora
>
>

Pandora wrote:

> "Andy" <q> ha scritto nel messaggio
> .. .
>
>>Pandora wrote:
>>
>>
>>>spaghetti with clams
>>
>>
>>Pandora,
>>
>>Once we were at my friends house playing poker and his wife made two
>>large trays of spaghetti, one which had spaghetti with garlic and clams.
>>It was the first time I'd tried it and it was delicious!!!
>
>
> I know!!! I always eat spahetti with clams and garlic and parseley over. It
> is Angel's food for me!
>
>
>>I slept on their sofa and the next morning when I woke up, I filled
>>another plate with cold garlic and clam spaghetti. It was like waking up
>>in heaven!!!
>
>
> Ohhh! was it a dream?
> If you eat a Spaghetti clams in my house you won't awake at all!!!! )))))
> Cheers
> Pandora

Pandora, could you please share how you do spaghetti clams? It sounds
really good and I would like to try it.

>
>>
>>
>>Andy
>
>
>

"~patches~" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> "Andy" <q> ha scritto nel messaggio
>> .. .
>>
>>>Pandora wrote:
>>>
>>>
>>>>spaghetti with clams
>>>
>>>
>>>Pandora,
>>>
>>>Once we were at my friends house playing poker and his wife made two
>>>large trays of spaghetti, one which had spaghetti with garlic and clams.
>>>It was the first time I'd tried it and it was delicious!!!
>>
>>
>> I know!!! I always eat spahetti with clams and garlic and parseley over.
>> It is Angel's food for me!
>>
>>
>>>I slept on their sofa and the next morning when I woke up, I filled
>>>another plate with cold garlic and clam spaghetti. It was like waking up
>>>in heaven!!!
>>
>>
>> Ohhh! was it a dream?
>> If you eat a Spaghetti clams in my house you won't awake at all!!!!
>> )))))
>> Cheers
>> Pandora
>
> Pandora, could you please share how you do spaghetti clams? It sounds
> really good and I would like to try it.
>
>>
>>>
>>>
>>>Andy

I will write the recipe ASAP (now I must go away, sorry).
I hope you don't need now
Cheers
Pandora

>>
>>

On Fri, 16 Sep 2005 08:37:26 -0400, ~patches~ wrote:
>
> Pandora, could you please share how you do spaghetti clams? It sounds
> really good and I would like to try it.
>

Pandora's pasta with oil and garlic (adding some bottled clam juice,
white wine and chopped parsley) would be a good beginning with clams.
I don't use fresh.... so I open up cans of whole... found in Asian
grocery stores.

On Sat 17 Sep 2005 12:19:47a, sf wrote in rec.food.cooking:

> On Fri, 16 Sep 2005 08:37:26 -0400, ~patches~ wrote:
>>
>> Pandora, could you please share how you do spaghetti clams? It sounds
>> really good and I would like to try it.
>>
>
> Pandora's pasta with oil and garlic (adding some bottled clam juice,
> white wine and chopped parsley) would be a good beginning with clams.
> I don't use fresh.... so I open up cans of whole... found in Asian
> grocery stores.

Have you ever tried the pasteurized clams in the refrigerated section?
That's what I use for chowder. I think they'd be good lightly sautéed in
olive oil, perhaps along with the garlic.

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

"sf" > ha scritto nel messaggio
...
> On Fri, 16 Sep 2005 08:37:26 -0400, ~patches~ wrote:
>>
>> Pandora, could you please share how you do spaghetti clams? It sounds
>> really good and I would like to try it.
>>
>
> Pandora's pasta with oil and garlic (adding some bottled clam juice,
> white wine and chopped parsley) would be a good beginning with clams.
> I don't use fresh.... so I open up cans of whole... found in Asian
> grocery stores.

Ohhh! sf! You can't use asian canned clams!!!! They are not so good!!! (((
Cheers
Pandora

"Wayne Boatwright" > ha scritto nel messaggio
...
> On Sat 17 Sep 2005 12:19:47a, sf wrote in rec.food.cooking:
>
>> On Fri, 16 Sep 2005 08:37:26 -0400, ~patches~ wrote:
>>>
>>> Pandora, could you please share how you do spaghetti clams? It sounds
>>> really good and I would like to try it.
>>>
>>
>> Pandora's pasta with oil and garlic (adding some bottled clam juice,
>> white wine and chopped parsley) would be a good beginning with clams.
>> I don't use fresh.... so I open up cans of whole... found in Asian
>> grocery stores.
>
> Have you ever tried the pasteurized clams in the refrigerated section?
> That's what I use for chowder. I think they'd be good lightly sautéed in
> olive oil, perhaps along with the garlic.

Is it difficult to find fresh clams, there in America?
Pandora

On Sat 17 Sep 2005 12:51:15a, Pandora wrote in rec.food.cooking:

>
> "Wayne Boatwright" > ha scritto nel messaggio
> ...
>> On Sat 17 Sep 2005 12:19:47a, sf wrote in rec.food.cooking:
>>
>>> On Fri, 16 Sep 2005 08:37:26 -0400, ~patches~ wrote:
>>>>
>>>> Pandora, could you please share how you do spaghetti clams? It
sounds
>>>> really good and I would like to try it.
>>>>
>>>
>>> Pandora's pasta with oil and garlic (adding some bottled clam juice,
>>> white wine and chopped parsley) would be a good beginning with clams.
>>> I don't use fresh.... so I open up cans of whole... found in Asian
>>> grocery stores.
>>
>> Have you ever tried the pasteurized clams in the refrigerated section?
>> That's what I use for chowder. I think they'd be good lightly sautéed
in
>> olive oil, perhaps along with the garlic.
>
> Is it difficult to find fresh clams, there in America?
> Pandora

They're easily found on the coast. They are shipped inland, but freshness
varies.

The chilled pasteurized clams often have a fresher taste than the clams
that are shipped in.

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

"Wayne Boatwright" > ha scritto nel messaggio
...
> On Sat 17 Sep 2005 12:51:15a, Pandora wrote in rec.food.cooking:

>> Is it difficult to find fresh clams, there in America?
>> Pandora
>
> They're easily found on the coast. They are shipped inland, but freshness
> varies.

Oh! I know!
>
> The chilled pasteurized clams often have a fresher taste than the clams
> that are shipped in.

Do you mean frozen clams?
Why pastorized if they are frozen?
Pandora

On Sat 17 Sep 2005 01:20:52a, Pandora wrote in rec.food.cooking:

>
> "Wayne Boatwright" > ha scritto nel messaggio
> ...
>> On Sat 17 Sep 2005 12:51:15a, Pandora wrote in rec.food.cooking:
>
>>> Is it difficult to find fresh clams, there in America?
>>> Pandora
>>
>> They're easily found on the coast. They are shipped inland, but
freshness
>> varies.
>
> Oh! I know!
>>
>> The chilled pasteurized clams often have a fresher taste than the clams
>> that are shipped in.
>
> Do you mean frozen clams?
> Why pastorized if they are frozen?
> Pandora

No, not frozen, only refrigerated. The clams are shelled, pasteurized,
then packed in cans that usually have a see-thru window in the lid.

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright wrote:

> On Sat 17 Sep 2005 12:19:47a, sf wrote in rec.food.cooking:
>
>
>>On Fri, 16 Sep 2005 08:37:26 -0400, ~patches~ wrote:
>>
>>>
>>> Pandora, could you please share how you do spaghetti clams? It sounds
>>> really good and I would like to try it.
>>>
>>
>> Pandora's pasta with oil and garlic (adding some bottled clam juice,
>>white wine and chopped parsley) would be a good beginning with clams.
>>I don't use fresh.... so I open up cans of whole... found in Asian
>>grocery stores.
>
>
> Have you ever tried the pasteurized clams in the refrigerated section?
> That's what I use for chowder. I think they'd be good lightly sautéed in
> olive oil, perhaps along with the garlic.
>
No, I haven't and the reason being is we live in a very small community
with very limited choices and pasteurized clams is not one of them I
love visiting DD where she has this totally awesome grocery store. I
could get lost in there for days! The even have okra, fresh horseradish
root, and then you should see their sea food section. I love shopping
there. I couldn't even get whole cloves here a few days ago when I was
making ketchup

On 17 Sep 2005 09:36:32 +0200, Wayne Boatwright wrote:

> On Sat 17 Sep 2005 12:19:47a, sf wrote in rec.food.cooking:
>
> > On Fri, 16 Sep 2005 08:37:26 -0400, ~patches~ wrote:
> >>
> >> Pandora, could you please share how you do spaghetti clams? It sounds
> >> really good and I would like to try it.
> >>
> >
> > Pandora's pasta with oil and garlic (adding some bottled clam juice,
> > white wine and chopped parsley) would be a good beginning with clams.
> > I don't use fresh.... so I open up cans of whole... found in Asian
> > grocery stores.
>
> Have you ever tried the pasteurized clams in the refrigerated section?
> That's what I use for chowder. I think they'd be good lightly sautéed in
> olive oil, perhaps along with the garlic.

Yes, I do (if I plan ahead) - but meals like spaghetti with clam sauce
or clam chowder are most often a spur of the moment thing for me, so I
keep canned clams as a staple on my shelf.

On Sat, 17 Sep 2005 09:49:59 +0200, Pandora wrote:
>
> "sf" > ha scritto nel messaggio
> ...
> > On Fri, 16 Sep 2005 08:37:26 -0400, ~patches~ wrote:
> >>
> >> Pandora, could you please share how you do spaghetti clams? It sounds
> >> really good and I would like to try it.
> >>
> >
> > Pandora's pasta with oil and garlic (adding some bottled clam juice,
> > white wine and chopped parsley) would be a good beginning with clams.
> > I don't use fresh.... so I open up cans of whole... found in Asian
> > grocery stores.
>
> Ohhh! sf! You can't use asian canned clams!!!! They are not so good!!! (((
> Cheers
> Pandora
>
Nothing is as good as fresh, Pandora, but spaghetti with clams isn't a
plan ahead meal for me. If you've followed past posts - you'll
understand that I'm just not a shell person (see the lobster threads),
no matter how easy/delicious others think it is. When I make anything
with fresh clams/mussels, I take them out of the shell before serving
because I HATE extra plates on the table, whether they are serving
bowls or discard bowls.

"sf" > ha scritto nel messaggio
...
> On Sat, 17 Sep 2005 09:49:59 +0200, Pandora wrote:
>>
>> "sf" > ha scritto nel messaggio
>> ...
>> > On Fri, 16 Sep 2005 08:37:26 -0400, ~patches~ wrote:
>> >>
>> >> Pandora, could you please share how you do spaghetti clams? It
>> sounds
>> >> really good and I would like to try it.
>> >>
>> >
>> > Pandora's pasta with oil and garlic (adding some bottled clam juice,
>> > white wine and chopped parsley) would be a good beginning with clams.
>> > I don't use fresh.... so I open up cans of whole... found in Asian
>> > grocery stores.
>>
>> Ohhh! sf! You can't use asian canned clams!!!! They are not so good!!!
>> (((
>> Cheers
>> Pandora
>>
> Nothing is as good as fresh, Pandora, but spaghetti with clams isn't a
> plan ahead meal for me. If you've followed past posts - you'll
> understand that I'm just not a shell person (see the lobster threads),
> no matter how easy/delicious others think it is. When I make anything
> with fresh clams/mussels, I take them out of the shell before serving
> because I HATE extra plates on the table, whether they are serving
> bowls or discard bowls.
>

I understand.
Cheers
Pandora

>I know!!! I always eat spahetti with clams and garlic and parseley over. It
>is Angel's food for me!
>

Boy that sounds good. Will canned clams work or is there not such
thing? I dunno, I never bought any. Do you have an
off-the-top-of-your-head recipe for the above you can share with us? I
know it sounds simple, but I want to make sure I do whatever is proper
with the clams.

Thanks,
Mark Ferrante

Ferrante wrote:
> >I know!!! I always eat spahetti with clams and garlic and parseley over. It
> >is Angel's food for me!
> >
>
> Boy that sounds good. Will canned clams work or is there not such
> thing? I dunno, I never bought any. Do you have an
> off-the-top-of-your-head recipe for the above you can share with us? I
> know it sounds simple, but I want to make sure I do whatever is proper
> with the clams.

In italy they use canned clams, there are no live clams (quahogs) in
those waters... quahogs are only found off the northeast coast of North
America. Actually there is nothing italian about clam sauce... the
American WOPS adopted the clam when there became a shortage of their
beloved scungilli (whelks), because the dagos ate so many... in NYC you
can always tell where a WOP family lives, the entire property is
adorned with literally thousands of whelk shells, and of course there
is always a c-menta statue of the virgin mary set in a urinal in the
shade of a fig tree, most of the year wrapped in tar paper and linoleum
and tied with old clothesline.

Anyways, the recipe that DumbDora stole off the net and posted with no
citations is all wrong. Anyone takes the trouble to search Google for
my clam sauce recipe will find the real deal... I know that over the
years it's been posted and reposted a few times.

Yoose think I'm kidding... been posted from before mosta yoose been
here, 'specially that fraudulent DumbDago filthy **** LYING bitch.

Enjoy... this oldie what even gave me a thrill.

http://groups.google.com/groups?q=li...ce&qt_s=Search


Sheldon

In article .com>,
"Sheldon" > wrote:
>Ferrante wrote:
>> >I know!!! I always eat spahetti with clams and garlic and parseley over. It
>> >is Angel's food for me!
>> >
>> Boy that sounds good. Will canned clams work or is there not such
>> thing? I dunno, I never bought any. Do you have an
>> off-the-top-of-your-head recipe for the above you can share with us? I
>> know it sounds simple, but I want to make sure I do whatever is proper
>> with the clams.
>
>In italy they use canned clams, there are no live clams (quahogs) in
>those waters... quahogs are only found off the northeast coast of North
>America. Actually there is nothing italian about clam sauce... the
>American WOPS adopted the clam when there became a shortage of their
>beloved scungilli (whelks), because the dagos ate so many... in NYC you
>can always tell where a WOP family lives, the entire property is
>adorned with literally thousands of whelk shells, and of course there
>is always a c-menta statue of the virgin mary set in a urinal in the
>shade of a fig tree, most of the year wrapped in tar paper and linoleum
>and tied with old clothesline.
>
>Anyways, the recipe that DumbDora stole off the net and posted with no
>citations is all wrong. Anyone takes the trouble to search Google for
>my clam sauce recipe will find the real deal... I know that over the
>years it's been posted and reposted a few times.

G'day Shels, me old mate, I took up your offer to google and tried
"sheldon clam sauce" [the URL you gave below was off-screen so I
didn't notice it until I started this reply. But to continue...] The
results were fascinating...

I was going to ask whether you are the "Pamela Sheldon Johns"
<http://forums.egullet.org/index.php?showtopic=7825> [useless]

Who, it seems, is AKA "Pamela Sheldon-Johns":
<http://www.cooks.com/rec/search/0,1-11,linguine_cream_sauce,FE.html>
[see <http://www.cooks.com/rec/doc/0,1735,158161-234202,00.html> for
the actual recipe -- can't be you, it uses cheese. ;-) ]

Then there's "Julie Sheldon" from Dave's Grill, Montauk, where they
serve Linguine With White Clam Sauce as an appertizer for $10.95
(also available as an entree):
<http://www.millhouseinn.
com/main_pages/restaurants/daves_grill/daves_grill_page.htm>
[Try: <http://tinyurl.com/c2cyr>]

I liked this bit: "... sharp eyes might notice another trend -- the
tables are dotted with chefs and other restaurant owners. "I think
they come here to get away," Julie said -- or to steal recipes.
Incidentally, Julie Marcley becomes Julie Sheldon, a first rate jazz
singer, when the wind., get cooler. Look for her trio at Dave's on
Thursday nights." [Unedited cut and paste.]

Not to forget "Kyle Sheldon" who's the online editor at
<http://www.dailyvidette.org/main.
cfm?include=viewChannel&channel_ID=16&pagename=sto ry&storyID=427>
[<http://tinyurl.com/arbx6>]
and if you scroll down that page you'll find a recipe for Dan's Clam
Sauce which is somewhat like yours, Shels (but without the useful
construction details .

Finally (in the ten of 985 hits I actually looked at) there's Sue
Sheldon <http://skipjacks.com/skipjacks_catering.pdf>, but I couldn't
be bothered opening a PDF file.

[Gratuitous compliments snipped.]

>Enjoy... this oldie what even gave me a thrill.
>
>http://groups.google.com/groups?q=li...ce&qt_s=Search

Sounds interesting. Thank you.

Cheers, Phred.

--
LID

On 17 Sep 2005 17:51:40 -0700, Sheldon wrote:

> Actually there is nothing italian about clam sauce... the
> American WOPS adopted the clam when there became a shortage of their
> beloved scungilli (whelks),

I've never heard of whelk before this (nothing new, I'm not a marine
biologist)... apparently scungille is a large mollusk with spiral
shells, found along the Italian shoreline and it is a distant relative
of the conch (Strombidae). So, Italians changed from scungille to
clams when they came to North America. Yoose gotta problem wit dat?

sf
<in shaddow boxing mode>

Linda G. wrote:
> Maybe you people have already put in your recipes for Italian Spaghetti
> Sauce, but I didn't get the chance to read them. If so, please put them
> in again. I really like the spaghetti sauce with Italian sausage in
> it.

This is my basic meat-based sauce:

2-2.5 lbs ground turkey (or beef) browned well, left in dime to
quarter-sized chunks.
1 lb Italaian sausage (with fennel seeds) browned well, as above
1 XL sweet yellow onion, or two medium, diced into chunks (about 1/2 by
1/2 inch)
2 medium green peppers diced as above
1lb mushrooms cleaned, and sliced (Portobellas, Crimini or white)
2 32oz cans of tomatoes (crushed one diced), or more
1 small can tomato paste
2 cloves garlic, crushed
Dried spices/herbs to taste: garlic powder, onion powder (just a bit),
Italian spice mix [I make my own: dried oregano, dried sweet basil,
freshly ground black pepper, dried rosemary (just a bit)]
2-3 T Kayro light corn syrup (or Sugar in the Raw) (if needed)
canola oil or olive oil to coat pans.

You can substitute fresh herbs for the dried, but use them wisely. You
can also use more Italian sausage, but my DH finds it a bit
overpowering when I do.

Method:

In a large, heavy skillet, heat oil and sautee onions over low heat
until slightly browned and sweet (beginning to caramalize). Add green
pepper and cook 5-7 minutes, while stirring, until slightly softened.
Transfer to a large sauce pan (I use an 8 qt. pot). Add browned meats,
tomatoes, garlic, mushrooms, and dried herbs/spices. Turn heat to
medium until sauce starts to simmer. Reduce heat to low. Simmer
uncovered on low 1-2 hours (or more) until tomatoes start to break down
and liquid starts to evaporate. Add tomato paste and simmer another 1-3
hours on low, stirring ocassionally. Taste. If too acidic, you can
add Kayro syrup (or sugar) at this time, but you will need to cook
sauce an additional 30-60 minutes to blend flavors. Adjust flavor by
adding more spices, as needed. Often I will start the sauce one day
and finish it the next, as the true flavor comes out over time.

As an alternative, you can make the sauce without the meat, and cook
meatballs separately, adding them to the sauce during the last 40
mintes of cooking. When I make meatballs, I use ground turkey, Italian
sausage, bread crumbs, and spices. Form into golf-ball sized balls and
brown well under the broiler, on all sides.

Mind you, I make no claim that this is authentic Italian sauce of any
kind. In fact, it is the sauce I have made for years, despite having
dated a guy from Arezzo, Italy, who taught me how to make REAL Italian
food. But it is a sauce that is delicious on any kind of pasta and
I get requests for it, often.

HTH,

-L.

"sf" > wrote in message
...
> On 17 Sep 2005 17:51:40 -0700, Sheldon wrote:
>
>> Actually there is nothing italian about clam sauce... the
>> American WOPS adopted the clam when there became a shortage of their
>> beloved scungilli (whelks),
>
> I've never heard of whelk before this (nothing new, I'm not a marine
> biologist)... apparently scungille is a large mollusk with spiral
> shells, found along the Italian shoreline and it is a distant relative
> of the conch (Strombidae). So, Italians changed from scungille to
> clams when they came to North America. Yoose gotta problem wit dat?

The Italians I grew up around, scungilli was squid.

nancy

sf wrote:
>
> On 17 Sep 2005 17:51:40 -0700, Sheldon wrote:
>
> > Actually there is nothing italian about clam sauce... the
> > American WOPS adopted the clam when there became a shortage of their
> > beloved scungilli (whelks),
>
> I've never heard of whelk before this (nothing new, I'm not a marine
> biologist)... apparently scungille is a large mollusk with spiral
> shells, found along the Italian shoreline and it is a distant relative
> of the conch (Strombidae). So, Italians changed from scungille to
> clams when they came to North America. Yoose gotta problem wit dat?
>
> sf
> <in shaddow boxing mode>

Given that clams can be harvested from the *Adriatic*, wouldn't have
thought any change was necessary for Italian cooking in the US.

Sheldon wrote:
> Ferrante wrote:

> In italy they use canned clams, there are no live clams (quahogs) in
> those waters... quahogs are only found off the northeast coast of North
> America. http://groups.google.com/groups?q=li...ce&qt_s=Search
>
>
> Sheldon

they why do restaurants keep telling me that my clams and cockles are
from new zealand? there must be places other than the US where you can
get a clam!

Jude wrote:
>
> Sheldon wrote:
> > Ferrante wrote:
>
> > In italy they use canned clams, there are no live clams (quahogs) in
> > those waters... quahogs are only found off the northeast coast of North
> > America. http://groups.google.com/groups?q=li...ce&qt_s=Search
> >
> >
> > Sheldon
>
> they why do restaurants keep telling me that my clams and cockles are
> from new zealand? there must be places other than the US where you can
> get a clam!

LOL of course there are. People in Italy probably have been cooking with
clams long before canning was invented by Appert.

"sf" > wrote in message
...

> I've never heard of whelk before this

There beloved by many over here, especially at the shiny/tacky sea front
resorts (like Blackpool). However, you should SEE what they do to the poor
things!!! They boil them en-masse to within an inch of their 47th afterlife,
then pickle 'em and sell 'em from little stalls in little styrene pots. Now,
I *enjoy* a lot of pickled molluscs, but not when they're like HDSR (high
density silicone rubber) - they're almost inedible they're so tough. Such a
pity too, because they can be delicious and quite tender when cooked
properly.






Shaun aRe

"Jude" > wrote in message
oups.com...
> Sheldon wrote:
> > Ferrante wrote:
>
> > In italy they use canned clams, there are no live clams (quahogs) in
> > those waters... quahogs are only found off the northeast coast of North
> > America.
http://groups.google.com/groups?q=li...ce&qt_s=Search
> >
> >
> > Sheldon
>
> they why do restaurants keep telling me that my clams and cockles are
> from new zealand? there must be places other than the US where you can
> get a clam!

Sheldon has rectum lips - treat what spouts forth from them accordingly.

HTH!


Shaun aRe

On Fri 23 Sep 2005 04:35:11a, Shaun aRe wrote in rec.food.cooking:

>
> "Jude" > wrote in message
> oups.com...
>> Sheldon wrote:
>> > Ferrante wrote:
>>
>> > In italy they use canned clams, there are no live clams (quahogs) in
>> > those waters... quahogs are only found off the northeast coast of
North
>> > America.
> http://groups.google.com/groups?q=li...ce&qt_s=Search
>> >
>> >
>> > Sheldon
>>
>> they why do restaurants keep telling me that my clams and cockles are
>> from new zealand? there must be places other than the US where you can
>> get a clam!
>
> Sheldon has rectum lips - treat what spouts forth from them accordingly.
>
> HTH!
>
>
> Shaun aRe

While I agree with what you said, Shaun, I do believe Sheldon is right
about quahogs. They are only native to US northeast waters. Of course,
there are other varieties of clams that grow around the world.

--
Wayne Boatwright *¿*
____________________________________________

Not all people are annoying. Some are dead.

Sheldon wrote:
> In italy they use canned clams, there are no live clams (quahogs) in
> those waters...

In Italy we have "vongole veraci" (Ruditapes decussatus), they grow
everywhere around the coastline (especially around Naples, Taranto and
Venice). In English they are called "carpet-shell clams".
I never saw canned clams being sold in Italian markets. Elaborating a
bit about that, in reality it is strictly forbidden to sell dead clams
in fish markets (and when cooking 'em, it is a general norm that if you
get some dead clam, you would have to throw that away), while it is
possible to find freezed clams in malls and big supermarkets (but in
Italy the freezed ones are usually coming from Vietnam and Philippine,
the local produce is almost totally sold fresh and alive).
Whelks are instead called "lumache di mare" (sea snails), while I doubt
you could find anything called as scungilli in Italy, I never heard of
those, if someone could explain me what are they supposed to be in
Italian, that would be great.

Last but not least, there are also "cozze" (that is, mussels), about
which there is an interesting idiom (in Italian, with a sexist and
really offensive remark, ugly girls or woman are called cozze, hinting
at which could be their only useful use; "sei una cozza", you are a
mussel, is one of the most offensive calling you could use against a
girl).

--
ale
http://www.sen.it

Nancy Young wrote:
> "sf" > wrote in message
> ...
> > On 17 Sep 2005 17:51:40 -0700, Sheldon wrote:
> >
> >> Actually there is nothing italian about clam sauce... the
> >> American WOPS adopted the clam when there became a shortage of their
> >> beloved scungilli (whelks),
> >
> > I've never heard of whelk before this (nothing new, I'm not a marine
> > biologist)... apparently scungille is a large mollusk with spiral
> > shells, found along the Italian shoreline and it is a distant relative
> > of the conch (Strombidae). So, Italians changed from scungille to
> > clams when they came to North America. Yoose gotta problem wit dat?
>
> The Italians I grew up around, scungilli was squid.
>
> nancy

Um, no, squid she issa *calimari*... yoossa know, dem cephalopods widda
lotsa beega testicles.

Sheldon