White Pasta From Hell
- 1 cn Progresso white clam sauce
- -(the stuff in the jar is a
- -bit better)
- 6 Shitake mushrooms; cut
- 3 Chopped scallions; more or
- -less
- 2 -(up to)
- 4 Finely chopped Habaneros
- -(dried work fine)
- Butter
- Flour
- Cream or milk
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
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
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
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
