White clam sauce
Posted 24 June 2002 - 07:41 AM
I was one of your earlest customers at Felidia's back in the early 1980's and the food just captivated me. I enjoy your PBS shows and learn a lot from them. One dish I enjoy so much is linguine con vongole. It is the essence of simplicity with few ingredients, yet few people make it really well. Would you descibe your technique for this dish and include "do's and don't's", specific ingrdients (type of clams, etc)?
Posted 27 June 2002 - 12:05 PM
To keep it all juicy, do not underestimate the cooking pasta water. Add a little bit to the mix.