Buffwannabe
Cook
- Joined
- Aug 2, 2005
- Messages
- 61
Hey guys, Im sure you guys are pretty familiar with me, and my question is in regards to seafood pasta. For those of you who live in the chicago area, its well known for having great italian restaurants. I was watching this show called "CHECK PLEASE" on channel 11 WTTW chicago, and they were showing the best of italian. They showed a variety of seafood pasta with clams, mussells, scalops, oysters, and it looked absolutley delicious. I wanted to know what is the 1 thing in common with all seafood pasta sauce? Most seafood pasta sauce is composed of these general ingrediants:
-butter
-garlic
-olive oil
-heavy cream
-white whine
-seasoning
-fish stock
My question is in regards to fish stock, and seasoning. What type of seasonings are used in making the seafood pasta sauce? If i wanted to use musells in my pasta dish, and i boiled the mussells, could i use that water as some sort of mussell stock for my pasta sauce?
One thing that i will not put in my seafood pasta is cheese. NO CHEESE WHATSOEVER. I would love to hear what you guys think, and ur recipes. Thanks for all your help!
-butter
-garlic
-olive oil
-heavy cream
-white whine
-seasoning
-fish stock
My question is in regards to fish stock, and seasoning. What type of seasonings are used in making the seafood pasta sauce? If i wanted to use musells in my pasta dish, and i boiled the mussells, could i use that water as some sort of mussell stock for my pasta sauce?
One thing that i will not put in my seafood pasta is cheese. NO CHEESE WHATSOEVER. I would love to hear what you guys think, and ur recipes. Thanks for all your help!
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