From Chris Prosperi: Most of us grew up having Progresso canned clam sauce on spaghetti; we dumped a can into a saucepan, heated it and mixed in the linguine. That was it, and we ate it happily. What would it taste like if we made it today? What does time do to memory?
We decided to find out, and since our gang believes in doctoring canned and jarred stuff for convenience and taste, Faith charged me with jazzing up Progresso. As you’ll see here, a key is adding extra clam broth to give the sauce stronger clam flavor. I have to say, this was one fun assignment.