Originally Posted by VeraBlue
I'm making percitelli (it's a thick spaghetti type pasta with a hole down the center of the tube) with sauteed clams, anchovies, tomatoes and mushrooms. Before serving, the pasta is tossed with a hot pepper olive oil, and then toasted breadcrumbs are sprinkled on top.
man, vb, you need to invite me over soon.
hmmm, i thought that type of pasta was called bucatini? it might be named differently as to it's thickness. whatever it is, that sounds awesome.
fresh clams in the shell, or canned?
i like the pepper oil and breadcrumb finish.
and no chopped parsley?
tonight, i stopped by a steak and chop place and picked up a garlic lovers feast.
garlic and salt rubbed grilled chicken breasts and pork chops, with garlic mashed potatoes, and garlic and evoo sauteed veggies.