Pizza Blog from pizzatherapy.com

This is one of many signature dishes served by Mama Grande during our traditional Christmas Eve dinner. (The Feast of the Seven Fishes).  The first course was always Aglio e Olio, followed by many other types of seafood. There were always several types of bacala (dried, salted, codfish), as well as clams, shrimp, calamari (squid) and eel. This was my favorite! Mama Grande's Stuffed Sole Ingredients 8 fillets of sole (flounder) 1 Cup of crab meat or baby shrimp or clams 6 Tablespoons of butter 1/4 Cup white wine 1 Cup of bread crumbs 1 Lightly beaten egg Juice of 1/2 lemon 1/4 Cup chopped onion 1/4 Cup green pepper 1/4 Cup chopped celery 2 Tablespoons of parsley Paprika Salt and Pepper Directions For stuffing: in skillet heat 2 tablespoons of butter, add onion, green pepper, and celery. Cook until vegetables are translucent. Add wine. Cook for 1 minute. Add crabmeat (or clams or shrimp). Add bread crumbs, egg, parsley, salt and pepper. Place 4 fillets i...

Discover the gentle taste of clams married with pasta... Without a doubt, fresh clams are the best! Use every bit of clam juice for a fantastic taste! My dad's biggest adventure was going after mushrooms! But the mushroom season is short. You can go clamming almost anytime... Espo, my brothers and I love to go clamming! There is nothing in the world that compares to the taste of a fresh, raw "cherry stones" plucked out of the ocean! The smaller "cherry stones" are eaten raw, right out of the shell. (Add some lemon and cocktail sauce, and you are in heaven!) The bigger clams (quahogs) are used for making clam fritters, baked stuffed clams or my favorite: Clams and Liguini Ingredients 1 lb. of cooked linguini (or your favorite pasta) 2-3 Tablespoons of olive oil 2-3 cloves of garlic minced (or more) 10-12 fresh shucked, clams (quahogs), or 1-2 cans of canned minced clams and "juice" (the liquid from the can). 1/2 Cup of white wine 1 Tablespoon fresh bas...