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By Rita Calvert and Rita Calvert,Contributing Writer | August 18, 1993
Pasta with clam sauce is a traditional favorite, but too many versions lack punch. After tasting many anemic versions in various restaurants, I decided to develop a quick but more interesting treatment for this low-cholesterol bivalve.Topping linguine with a heavier bodied sauce is definitely the way to go. The flat linguine noodle is light enough to work well with a slightly thickened sauce. Fresh clams certainly are appealing, but the canned variety saves the trouble of cleaning, and the clam broth is ready to go. The addition of corn and scallions to this dish improves the flavor and lends a little variety of texture.
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ENTERTAINMENT
by Richard Gorelick, The Baltimore Sun | January 2, 2013
Amiccis turns 22 on Wednesday. To celebrate, the Little Italy restaurant is turning back the prices on its menu all month long. Through Jan. 31, Amiccis will offer more than a dozen entrees for $7.99, $8.99 and $9.99. We're talking things like eggplant Parmesan, fettuccine Alfredo with chicken and linguine with clam sauce. Diners can add a salad and soft drink for $3 more or a salad and glass of wine for $5 more. Scott Panian and Roland Keh opened Amiccis on Jan. 2, 1991, in what was part of the old Roma restaurant.
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ENTERTAINMENT
by Richard Gorelick, The Baltimore Sun | January 2, 2013
Amiccis turns 22 on Wednesday. To celebrate, the Little Italy restaurant is turning back the prices on its menu all month long. Through Jan. 31, Amiccis will offer more than a dozen entrees for $7.99, $8.99 and $9.99. We're talking things like eggplant Parmesan, fettuccine Alfredo with chicken and linguine with clam sauce. Diners can add a salad and soft drink for $3 more or a salad and glass of wine for $5 more. Scott Panian and Roland Keh opened Amiccis on Jan. 2, 1991, in what was part of the old Roma restaurant.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | June 18, 2011
Sammy's Trattoria opened five years ago in a Mount Vernon space that was widely considered a jinx. Tampico and Limoges opened and closed with impressive speed before Sammy's moved in with a modest and appealing menu of Italian favorites. The restaurant's owner is Sam Curreri, a longtime manager of Little Italy's Chiapparelli's, and what I found so effective then about Sammy's Trattoria was its clever repackaging of basic Italian-American fare like veal parmigiana and shrimp scampi.
FEATURES
By Joanne E. Morvay | April 21, 1999
Item: Costa Pasta SaucesWhat you get: 6 servingsCost: About $7.50Preparation time: Just minutes to heatReview: Lutherville entrepreneur Matthew Costa based his line of pasta sauces on recipes that his 90-year-old grandmother brought from the Abruzzi region in her native Italy. All of the flavors are built on her marinara sauce with additional ingredients like artichoke hearts, sun-dried tomatoes and mushrooms. I tried the Sugo con Ovongole or marinara with clams. It was outstanding. The tiny clams are sweet and tender.
FEATURES
By ELIZABETH LARGE | July 16, 1995
Tappo's, Oxford Road, Oxford, (410) 226-0134. Open Thursdays to Tuesdays for lunch and dinner. Major credit cards. Prices: appetizers, $4.95-$8.95; entrees, $10.95-$18.95. ***Running an Italian restaurant in the small Eastern Shore town of Oxford is not like running one in Baltimore. Look at the hours above. Wondering why Tappo's is closed on Wednesdays? Because that's the day Chef Bob Lankanhammer likes to sail.But then, nothing about this place is very typical. The owner, Edward Cushman, and his wife, Ann, opened Tappo's last summer after spending 10 years living with their youngest child on a yacht in the Mediterranean.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | June 18, 2011
Sammy's Trattoria opened five years ago in a Mount Vernon space that was widely considered a jinx. Tampico and Limoges opened and closed with impressive speed before Sammy's moved in with a modest and appealing menu of Italian favorites. The restaurant's owner is Sam Curreri, a longtime manager of Little Italy's Chiapparelli's, and what I found so effective then about Sammy's Trattoria was its clever repackaging of basic Italian-American fare like veal parmigiana and shrimp scampi.
FEATURES
By Karol V. Menzie and Karol V. Menzie,Staff Writer | October 7, 1992
It's getting cold. The economy is still kaput. The world is a baffling and often dangerous place. Some comfort is definitely called for.And what could be more comforting than pasta casserole?Most of us have an old favorite, a dish recollected from calmer times or one that sustained us in difficult times: Mom's macaroni and cheese, the tuna-noodle casserole that stretched the budget for a struggling young couple. . . . It's the perfect equation: Pasta plus love equals comfort.Carmella Sartori knows all about that.
FEATURES
By Colleen Pierre and Colleen Pierre,Special to The Sun | November 22, 1994
When I was a working mom with teen-agers needing to be fed, I devised a highly organized system for managing the food supply.I'd sit down and make dinner menus for two weeks, develop a shopping list, shop once, post the menus, and assign dinner tasks (including cooking, salad making, table setting, and dish washing and drying) on a rotating basis. It worked great.Then the kids dispersed and I found myself with no one to organize, and no one but myself to feed. I became the "queen of quick."
NEWS
December 6, 2007
Marie J. Hird, a homemaker who enjoyed cooking and entertaining, died Saturday of undetermined causes at Northwest Hospital Center. The longtime Randallstown resident was 83. Born Marie J. Mu, the daughter of Italian immigrants, she was raised in Hornell, N.Y. In 1952, she married Charles Thomas Hird, an ironworker, and the couple moved to Randallstown. In the 1960s, she was the counter manager at the Fairlanes bowling alley in Randallstown. During the 1970s, she worked as a cosmetics sales associate at the old Floyd's department store in the Old Court Shopping Center.
FEATURES
By Joanne E. Morvay | April 21, 1999
Item: Costa Pasta SaucesWhat you get: 6 servingsCost: About $7.50Preparation time: Just minutes to heatReview: Lutherville entrepreneur Matthew Costa based his line of pasta sauces on recipes that his 90-year-old grandmother brought from the Abruzzi region in her native Italy. All of the flavors are built on her marinara sauce with additional ingredients like artichoke hearts, sun-dried tomatoes and mushrooms. I tried the Sugo con Ovongole or marinara with clams. It was outstanding. The tiny clams are sweet and tender.
FEATURES
By ELIZABETH LARGE | July 16, 1995
Tappo's, Oxford Road, Oxford, (410) 226-0134. Open Thursdays to Tuesdays for lunch and dinner. Major credit cards. Prices: appetizers, $4.95-$8.95; entrees, $10.95-$18.95. ***Running an Italian restaurant in the small Eastern Shore town of Oxford is not like running one in Baltimore. Look at the hours above. Wondering why Tappo's is closed on Wednesdays? Because that's the day Chef Bob Lankanhammer likes to sail.But then, nothing about this place is very typical. The owner, Edward Cushman, and his wife, Ann, opened Tappo's last summer after spending 10 years living with their youngest child on a yacht in the Mediterranean.
FEATURES
By Rita Calvert and Rita Calvert,Contributing Writer | August 18, 1993
Pasta with clam sauce is a traditional favorite, but too many versions lack punch. After tasting many anemic versions in various restaurants, I decided to develop a quick but more interesting treatment for this low-cholesterol bivalve.Topping linguine with a heavier bodied sauce is definitely the way to go. The flat linguine noodle is light enough to work well with a slightly thickened sauce. Fresh clams certainly are appealing, but the canned variety saves the trouble of cleaning, and the clam broth is ready to go. The addition of corn and scallions to this dish improves the flavor and lends a little variety of texture.
FEATURES
By Karol V. Menzie and Karol V. Menzie,Staff Writer | October 7, 1992
It's getting cold. The economy is still kaput. The world is a baffling and often dangerous place. Some comfort is definitely called for.And what could be more comforting than pasta casserole?Most of us have an old favorite, a dish recollected from calmer times or one that sustained us in difficult times: Mom's macaroni and cheese, the tuna-noodle casserole that stretched the budget for a struggling young couple. . . . It's the perfect equation: Pasta plus love equals comfort.Carmella Sartori knows all about that.
ENTERTAINMENT
By Richard Gorelick and Richard Gorelick,Special to The Baltimore Sun | October 9, 2008
NY Pizza Company is family-owned, and it's the only restaurant the Pann family owns. It's just the name that makes it sound like a chain. The Panns have done a really nice job of making NY Pizza look like an old-fashioned pizza parlor. Any place with a black-and-white tile floor, emerald-green tablecloths and high-back leatherette booths puts me in a good mood. Like almost any place, NY Pizza would look and feel better with people in it. It was a rainy night when we visited, and we had the place to ourselves, although we did see people leaving when we came in and coming in when we left.
NEWS
By ERICA MARCUS | May 24, 2006
This week, I'm posing a question to myself: what do i think of victoria gotti's new cookbook, hot Italian dish? This has got to be one of the worst cookbooks to be published in years. We get a litany of Italian-American chestnuts, which, we must surmise, were inspired by a recent trip to "the Motherland." But Gotti's observations about Italian food range from prosaic to just plain wrong. During her trip she takes an "unforgettable" cooking lesson from Anna, an Italian home cook who teaches her how to make linguine with white clam sauce.
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