Category: Italian

Clam Sauce Recipe with Sauteed Mushrooms

The Best Clam Sauce Recipe

This has got to be the best Clam Sauce recipe I have ever had!  Butter, white wine and heavy cream is just screaming creamy obsession, and I can’t think of anything better than a little garlic to compliment a juicy cup of chopped clams, topped off with some sauteed mushrooms and scallions!

Why is this Clam Sauce Recipe Unique

Any Clam sauce recipe I ever had a bite that was like no other flavor.  That’s why I decided to experiment here and there to develop my own recipe.  I’ve since dabbled with a few other ideas from other existing and various types of clam recipes and I’ve turned out quite a few unique spins that I believe taste just as good if not better that the originals.  You’ll understand a little more about what I’m talking about after I post my Clam Chowder!  If I post my Clam Chowder that is!

The Clam Sauce Recipe consists of:

2 tbls. butter
1 chopped garlic clove
1 cup chopped mushrooms
1 tbls scallions
1 can 6 oz. of chopped clams with juice
1/3 cup white wine
3/4 cup heavy whipping cream
1 pinch of ceyenne
1 lbs. fresh fettuccini pasta (or your favorite pasta)

Once again this is a recipe that really needs to be baby sat through out the duration of it’s cooking on the stove, so be careful not to screw it up.  You don’t want to burn the butter, or over cook anything that will taint the oveall flavor through out the sauce cause it will suck if you do, I promise you.  Keep a constant stir and follow the steps in my video and you will knock this clam sauce recipe out of the park!

Fettuccine Alfredo Recipe

The Best Fettuccine Alfredo Recipe

This Fettuccine Alfredo Recipe  is one of my favorite’s and making it from scratch is so easy you won’t believe it.  To tell you the truth, my original intention was to make this a recipe Solly for the Alfredo because the flavor is so unreal, you’ll never buy Alfredo in a bottle again.  In fact so many friends and family members have begged me for this recipe, so I have decided to just include it with my pasta dishes.

Understanding this Fettuccine Alfredo Recipe

To fully understand Alfredo and how it can go wrong you’ve got to understand the ingredients that can screw it up.  First off, with this Fettuccine Alfredo Recipe use Cream NOT Half and Half.  Unless your on some major mission in your owning dieting this is a big no-no because it just won’t taste right.  The second thing, is flour; use it very sparingly and don’t burn it when you stir with the butter and garlic.  If you do, that flavor will spread through out the entire sauce and it will ruin it.  In fact, the flour isn’t even a requirement to make the sauce it really just helps the reduction so it will thicken up faster.  If you are patient, make the sauce with out, and then you won’t have to salt it either.  That about cover’s the things that can go wrong, now let’s talk about what can go right!  The beautiful thing about this recipe is you can own it and make it your own by adding any of your favorite pultry’s or shellfish directly to the sauce or topping it off after you stir in the pasta.  Whether you’re making a Shrimp Alfredo recipe, or a chicken Alfredo recipe, it’s your choice.  Just follow these easy steps and you are on your way to making the best Fettuccine Alfredo Recipe, Hands Down!

1 tbls. butter
1 tsp. flour
1 pinch of raw garlic
1 cup of cream
2 tbls Parmesan

Salt and Pepper to taste

Fettuccine Alfredo Recipe Misconceptions

This is entirely just my opinion based only on my experience and personal tastes about the sauce its self;  I mentioned earlier that the flour doesn’t have to be used when preparing this sauce; well that’ s true.  In fact I believe the more you use it the more you kill the flavor and defeat the purpose the combination of the butter, garlic and cream are trying to create.  Thus having to reconstitute with salts and other means to try and put flavor back into an already perfect sauce after it’s already been murdered!  As you can see I’m a little passionate about this theory, but when you are cooking for just a few there is no reason to sacrifice this recipe by watering it down with flour.  Now on the other hand it is an invaluable additive if you are going to be cooking for many because it will seem almost impossible to reduce and it will take forever without.  Okay?  Enough said.  Reconstituting this sauce is easy and just takes a reheat on the stove or microwave; just make sure you add a vigorous stir because the sauce does separate and appears to be very fatty if you don’t.  That being said, just make sure you take all of this into account when you decide what you are really trying to accomplish with this Fettuccine Alfredo Recipe.

Homemade Pasta Recipe from Scratch

Looking for a Homemade Pasta Recipe?

Making Fresh pasta from Scratch is a cinch.  No really it is, and it tastes so much better than dehydrated reconstituted pasta from a box I’m telling ya!  The trick is just knowing what  your looking for with it’s consistency before you roll it out and slice it up like pasta sheets!  This means working the dough and adding water sparingly in order to have a workable dough that doesn’t turn into a nightmare of a mess.

Homemade Pasta Recipe

1 cup all purpose flour
1 cup bread flour
1 egg
1/2 cup water (tbls’s if needed)
1 pinch of salt

The reality of a Homemade Pasta Recipe

Making pasta can seem tedious but after watching this chef in Boston whip out his Homemade Pasta Recipe for every single individual order that rang in from server tickets,  I decided i better get a little more familiar with a good recipe and understand the importance of fresh pasta with some of the fresh sauces I prepare.  I figure if this guy can throw flour down and roll out fresh pasta dough for every single individual dish by himself each time as well as cooking everything else, then I can do it once in a while.  Since I’ve rolled up my sleeves and dug into a few recipes I’ve really appreciated the fresh taste and value in eating it like this.  So no matter what flour you decide to go with or how you decide to tweak the ingredients if you decide to do your own thing just follow the simple texture guidelines and principles in the video I’ve provided and you too will pull off an excellent Homemade Pasta Recipe!