Dinner May the Fourth, 2016 - What's on your Cantina's menu?

[Dawgluver]

The good news is my sweet SousChef actually got a full on delicious pasta dinner tonight for the first time in months. I love cooking for that man! I must admit my simple sauce is delicious and tonight I was inspired to add a healthy squirt of anchovy paste that took it right over the top with flavor. Mine served over the "guilt free noodles" was passable because the sauce was so flavorful. The conclusion is they are better than nothing.

Huh. Kay, why not have, like, 6 strands of real pasta for yourself? With lots of sauce? Or mix in a few strands of the real deal along with the "guilt free"?

 

[Kayelle]

Huh. Kay, why not have, like, 6 strands of real pasta for yourself? With lots of sauce? Or mix in a few strands of the real deal along with the "guilt free"?

You're so right Dawg! I did sample his, and nearly croaked in a delicious
swoon.
The trouble with mine and the fake pasta, is it didn't absorb any sauce, but nobody was here watching, so the "bowl to lips" was the answer.

 

[Aunt Bea]

You're so right Dawg! I did sample his, and nearly croaked in a delicious
swoon.
The trouble with mine and the fake pasta, is it didn't absorb any sauce, but nobody was here watching, so the "bowl to lips" was the answer.

Bowl to lips made me think that you could reimagine your clam sauce as a soup instead of a sauce, more seafood base and white wine to increase the amount of liquid, sort of an Italian take on clam chowder.

 

[Kayelle]

Bowl to lips made me think that you could reimagine your clam sauce as a soup instead of a sauce, more seafood base and white wine to increase the amount of liquid, sort of an Italian take on clam chowder.

Good idea Bea! In that case, I'd add some shelf stable cream to it.