Comments on: Cooking Italy; Spaghetti with white clam sauce

By: Charline Huebschman

Charline Huebschman — Tue, 04 May 2010 06:10:14 +0000

Morning, It is great to stumble upon a good site like this one. Do you care if I use some of the info here, and I’ll leave a link back to your website?

By: Cooking class lesson 2: crustacaens and shellfish « Junglefrog Cooking

Cooking class lesson 2: crustacaens and shellfish « Junglefrog Cooking — Thu, 29 Oct 2009 11:01:53 +0000

[...] you have, such as lobsters and their different varieties, crabs, prawns, river crayfish, scallops, clams (!), cockles, mussels, langoustine, oysters ofcourse and probably a few I [...]

By: Peter

Peter — Wed, 28 Oct 2009 09:47:36 +0000

I love shellfish and that means clams are “IN” for me. You can always add mussels into the mix for both colour and taste.

By: Kayte

Kayte — Tue, 20 Oct 2009 15:48:37 +0000

It looks absolutely stunning and delicious! You have such a great way with photographing everything. Sorry, but I was giggling at your post as you had quite an adventure undertaking this one recipe…I haven’t done it yet, so I am sure I will be in about the same position, it is just funnier when others are relating the experience. At least you can say, “Been there, done that!”

By: lisaiscooking

lisaiscooking — Mon, 19 Oct 2009 00:10:25 +0000

Oh no! That’s too bad. The dish looks fantastic, but then, I really like shellfish. Wish I could take it off your hands.