Ross Thompson mentioned something called "Pasta From Hell". Here's a quick and dirty rendition that I've been making. It's good hot (sic) or cold.
To 1 can of Progresso White Clam sauce (the stuff in the jar is a bit better), add about half a dozen shitake (cut), several chopped scallions, and 2-4 finely chopped Habs (dried work fine). Let the sauce simmer about 20 minutes, then thicken with a little butter & flour and add enough cream or milk to make sauce look white.
You can, of course, add more/less habanero as you see fit. I made a cold pasta like this (2 cans sauce, 1/2 of a hab) for a party, and it went over very well.
Steven Rezsutek <S.Rezsutek@baloo.gsfc.nasa.gov>
CHILE-HEADS ARCHIVES
From Glen Hosey's Recipe Collection Program, hosey@erols.com Posted to MM-Recipes Digest V3 #239
Date: Mon, 02 Sep 1996 12:02:26 -0400
From: Walt Gray <waltgray@mnsinc.com>
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