|1 can||Progresso white clam sauce (the stuff in the jar is a bit better)|
|6||Shitake mushrooms; cut|
|3||Chopped scallions; more or less (up to)|
|4||Finely chopped Habaneros (dried work fine)|
|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, ½ of a hab) for a party, and it went over very well.
Steven Rezsutek <S.Rezsutek@...> CHILE-HEADS ARCHIVES
From Glen Hosey's Recipe Collection Program, hosey@...
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