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The Doo-Wop Chef - Frankie D!
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"CONEY ISLAND BABIES"
Dedicated to "The Excellents"
(Serves 6)
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- Scrub clams under cold water, remove sand and
grit. |
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- 1/4 cup olive oil |
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- 1/2 tsp. salt |
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- 1 tsp. chopped parsley |
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- 4 cloves garlic cut lenthwise |
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- 4 ozs. white wine |
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- 1/4 tsp. pepper |
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- 1 1/2 cups chicken stock |
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- 1.35 ozs. can whole tomatoes with basil (crush
them by hand and leave them somewhat pulpy)
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- 1 lb. box spagettini |
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- 2 tbls salt |
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- 1 lemon cut in wedges |
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- Put on 4 qts. water & the 2 tbls. salt, in a large
sauce pot, to boil for the pasta. |
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- In another large sauce pan place the clams in
upright. Pour in oil, wine, 1/2 stock, garlic, salt
& pepper. Turn the heat up high; cover pot and steam
clams open. Then lower the heat to low. Put in
remaining ingredients except the lemon and simmer
for 1 5-20 mins. |
- In the meantime, cook pasta al-dente. Drain and
place in large pasta bowl, pour 2 cups of sauce over
the pasta and serve. Place the clams in a seperate
bowl, serve a portion of sauce and lemon wedge to
each. Dip the clams in sauce-squeeze a little lemon
juice on them.
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AND BON APETIT! |
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