[carlo3b]

I just had to share this with everone.. and I send this with great pleasure my FRiend.. :)

From LibKill |
Carlo: If anyone can do it you can! The second time I was at USMC Recruit Depot San Diego, I discovered a little place called "Volare's". They had the BEST Liguine with White Clam Sauce that I ever ate! I used to climb the fence (I was an athletic Marine back then) to take a short-cut to Volare's.

There was a drawback. The garlic stayed in my breath for three days.

But the pleasure of that feast was worth it! FReegards, LibKill P.S. You have my permission and consent to make this FReepmail public if you post a really good recipe.

Linguine with White Clam Sauce

• 2 Tbls. pure olive oil (use virgin or extra virgin on salads, pure, handles the heat much better)
• 2 Tbls. butter
• 1/2 cup chopped fresh flat-leaf parsley
• 4 sm. cloves fresh garlic, minced (smaller the clove, the greater the flavor)
• 4 (6 1/2-ounce) cans chopped clams, drained, reserve juice
• 1 cup heavy cream
• 1/4 cup dry white wine
• 1 pound linguine, cooked according to package directions
• Freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste


1) Heat oil and butter in large skillet over medium-high heat.
2) Add parsley and garlic; sauté until garlic just begins to color, about 45 seconds.
3) Add the reserved clam juices, heavy cream, wine and salt.
Simmer, uncovered, until mixture is reduced to thin sauce consistency, about 10 minutes.
4) Add chopped clams and freshly cooked linguine to pan and toss until sauce coats pasta thickly, about 5 minutes. Season with salt and pepper.
Serve, passing Parmesan, as desired.
Serves 4.

[BushCountry]

Blackened Fish Fillets

Serving Size : 6 Preparation Time :0:20
-------- ------------ --------------------------------
2 pounds fish fillets -- 1/2 to 3/4" thick
3/4      cup butter
1         tablespoon paprika
3/4     teaspoon cayenne pepper
2         teaspoons salt
1         teaspoon black pepper
1/2      teaspoon white pepper
1         teaspoon onion powder
1         teaspoon garlic powder
1/2      teaspoon dried thyme
1/2      teaspoon dried oregano
1/2      teaspoon dried rosemary
1         dash cumin

Mix dry ingredients on large plate. Melt butter in heavy skillet (do not use lightweight or nonstick skillet). Pour off all but 3 tablespoons into 9 x 12 x 1 pan. Turn on hood vent and turn heat to high.

Dip each fillet in melted butter (in the 9 x 12 pan) and then dip in the dry ingredients, patting the fillets by hand.

Cook fish on each side for 2 to 3 minutes, being careful when turning them over. The fish will look charred -- "blackened" -- and there may be some smoke, but not an excessive amount. The blackening seals forms a spicy, crunchy coating, sealing in moisture and flavor.