How to make it

  • Hey, BQMan, what's with all the 'optional' ingredients??? Well, it just depends on what you're planning on serving this with. On pasta, put ALL of them in. On steak medallions ( I think I was having a Tournedos Oscar desire sans crab.... ) you will want to have mostly a small sample of the seafood - not overbearing, just complimentary....
  • OK, now to the prep: Mince the onions
  • Crush the garlic.
  • Slice the mushrooms.
  • Mince (about 1/4 inch works) the optional peppers.
  • Pour some wine in a glass, and offer it to your guest ( or spouse )
  • Pour some wine for you, and offer a toast to some goofball's recipe actually turning out '-)
  • Ahem, I digress. Rinse the shrimp and scallops under cold running water, and drain.
  • Open the canned clams.
  • In a large skillet, place the olive oil, and gently saute the onion, garlic and peppers if you are serving pasta. If you're using this as a compliment to steak, skip the peppers. Saute until the onions start to get translucent.
  • Add the clams, shrimp, scallops and mushrooms.
  • Saute for a few more minutes, until all ingredients are heated thoroughly.
  • Hey, is there more wine?
  • Add the chicken broth and remaining spices / condiments.
  • Simmer for about 30 minutes to meld the flavors. Now the dicey part.
  • You made a cornstarch roux. What the heck is it for? Mostly presentation.
  • Add 1 tsp of the cornstarch mixture to your sauce, stirring for a minimum of 2 minutes. Continue adding this until you have acquired the desired consistency for your sauce. You be the judge - more fluid for pasta, more stiff for steak....
  • Set sauce aside whilst you boil pasta or grill steak.
  • Serve appropriately. Drink responsibly. Take away your kid's car keys if they start giggling '-)
  • P.S. I once added about 1/4 cup Chardonnay to this sauce. Nice compliment.....

Reviews & Comments 9

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  • gwshark 8 years ago
    Trust me, a lot of Californians taste like they been eating this sauce.
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  • lizzconn 8 years ago
    Hey... I resemble that title! Sounds yummy, look forward to trying it!

    P.S. Live in Ireland now, but REALLY miss California!
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  • barbequeman 9 years ago
    Ms. Frankieanne....

    Sorry for the delay in responding. The fish I was referring to was the shrimp and scallops - I have now corrected the instructions, and I thank you for noticing....


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    " It was excellent "
    madmommy ate it and said...
    hahaha! You get a ^5 just for the wording in the directions - Thanks for the giggles!
    The recipe itself sounds great and I love how versatile it is - Bookmarked to try this one!
    Thank you so much - ^5!
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    " It was excellent "
    brianna ate it and said...
    This sounds wonderful. I was looking for a good seafood pasta sauce & I guess I found it. Thanks. High 5
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  • frankieanne 9 years ago
    Well, being a native Californian, I think this recipe looks delicious! I love the directions, too. Thanks so much for posting. :) (Step #8: what kind of fish did you use?)
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  • 22566 9 years ago

    Having had the great pleasure of living a very short span on the west coast and graduates from Berkley know full will that it only takes one to screw in a light bulb then I would conclude~~Two~~but,then, this comment could be Optional.~(Smile)

    California,great state,and known people I call friend.

    Thank-you for the recipe,and the grin,needed it this evening.

    Kind Regards
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  • barbequeman 9 years ago
    No offense intended. Californian jokes are akin to Blonde jokes - and I be blonde.... '-) OR, I could have been wondering if this would appeal to people that have TOTAL access to very fresh seafood - Hmmmm. You be the judge - either way, please try it out and let me know what you think....

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  • conner909 9 years ago
    So what do you mean by the title??? Should I take offense? I wondered what gold pepper was 'til I realized you meant bell peppers..Ha!
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