Quote:
Originally Posted by guyy
This is a good one as long as you don't take Marcella too seriously. She's sort of right about the clams for clam sauce (Sagami Bay clams from my local fishmonger worked great, but supermarket clams, even fresh ones, did not cut it.) Otherwise, she's too uptight about little details of technique and ingredients.
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Apparently the ingredients are the key. I've read that using the San Marzano canned plum tomatoes from Italy as she recommends is the key to a great tomato sauce. I can't really justify using tomatoes that cost twice as much as usual though, so I just stick with the Wegmans store brand, which gives me decent to good pasta.