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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-11-2015, 01:02 AM   #1
Cgriller64
Knows what a fatty is.
 
Join Date: 01-15-15
Location: Auburn, Ca
Default Kamado Pasta alle Vongole

Whipped up some clams spaghetti with an artichoke pesto sauce.



Started by doing a sauté of chopped shallots, garlic, and crushed red pepper.



Added some white wine, chopped fresh oregano, and clams in the shell. Removed the clams and reserved for later. A couple of the clams didn't join the party so they were tossed. Added some artichoke pesto and a can of chopped clams and let the sauce simmer while prepping the pasta.

Cooked the pasta al dente and drizzled the drained linguine with lemon infused olive oil. Chopped up some italian parsley and roma tomato.



Added some unsalted butter to the sauce to add some creaminess.



Tossed in the cooked pasta, parsley, tomato, and reserved clams into the sauce to finish the dish.

Thanks for taking a peek.
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Old 04-11-2015, 01:18 AM   #2
code3rrt
Babbling Farker
 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

That looks incredible! Nice post

KC
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Old 04-11-2015, 08:08 AM   #3
IamMadMan
somebody shut me the fark up.
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Awesome plate if food...
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Old 04-12-2015, 10:29 AM   #4
Cgriller64
Knows what a fatty is.
 
Join Date: 01-15-15
Location: Auburn, Ca
Default

Thanks guys. The family liked it too. Only leftovers were the empty clam shells. Cooking it on the Kamado gave the clams and sauce a subtle smokiness to the dish.
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Old 04-12-2015, 10:34 AM   #5
Bob Wiley
is one Smokin' Farker
 
Join Date: 01-04-10
Location: Indianapolis, IN
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That'll work.
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