Linguini with Clam Sauce

Linguini with Clam Sauce

by | Dec 19, 2025 | Fish, Pasta, Recipes

I just made this for friends and unfortunately forgot to take a picture… But I updated the recipe. Enjoy!

Archie’s friend Cinque made his Linguini with Clam Sauce every Christmas.  Many years ago (circa 1980), I was there for his Christmas party. You can see me being served in the doorway. Back then I could eat plenty of pasta!  Recipe follows.

Updated 12/19/2025
For 4:
Add one bottle clam juice to a pot of water. Add one package linguini and cook until al dente.

Chop 4 cloves garlic, 1/4+ C parsley and grate 1 C of parmesan.

In a large pan, cook chopped garlic in 2T butter and 3T olive oil and stir or 1 minute. Add @2 C chopped clams with their juice and cook a few minutes, then add pepper (and salt to taste.)

While the pasta is cooking, steam about 12 Little Neck clams in their own pan with 1 C water.

Drop undrained cooked pasta along with some water into the clam saucepan and stir. Add chopped parsley (squeeze of lemon?) and transfer directly to a large bowl. Sprinkle plenty of parmesan and freshly ground pepper.

Place in large bowl. Add opened clams and their shells around the side and sprinkle parmesan on top. Serve reserved cheese for table.

Grandma’s Frying Batter

Grandma’s Frying Batter

by | Nov 1, 2025 | Chicken, Fish, Fruit, Main Dish, Recipes, Vegetables

Batter for Frying
Leah Battani Perugi

Here is the basic batter used for frying zucchini, artichokes, shrimp, chicken and
eggplant.
Ingredients:
2 eggs
1.5 Tablespoons olive oil (you can use corn oil)
2/3 cup warm water
½ teaspoon salt
¾ cup of flour
Break the eggs into a bowl, and add oil, water, and salt. Beat until nicely mixed and
homogeneous. Slowly sprinkle in the flour, beating the batter. Let it sit for a couple of
hours before using it. When you use this batter to coat the cut up vegetables or
anything else, drop in only a few pieces at a time, turn them slowly with a fork to coat all
sides and, then take them out and immediately put them into frying oil. This batter is
also good for frying apples. Cut apples less than ¼ inch across.
When mixing the batter, it is best with a fork until nicely mixed and the consistency of a
good pancake batter. It’s good also for fish such as cod. Cook at medium heat.

Editor Note: I remember she used to make this Frito Misto with Artichoke Hearts, Zucchini, Mushrooms and Fish.

Frita Mista

by | Oct 16, 2012 | Fish, Fruit, Main Dish, Recipes, Vegetables

(In her own words)
Here is the basic batter used for frying zucchini, artichokes, shrimp, chicken, and eggplant.
2 eggs
1  Tbsp. olive oil
2/3 cup warm water
1/4 tsp. salt
1 cup flour

Break the egg into a bowl, add the oil, water, and salt. Beat until nicely mixed and homogeneous. Slowly sprinkle in the flour, beating batter.

Let it sit for a couple of hours before using. When you use this batter to coat cut-up vegetables or anything else, drop in only a few pieces at a time, turn them slowly with a fork to coat all sides and, then take them out and immediately put them into frying oil.

Note: This batter is also good for frying apples. Cut apples no less than 1/4 inch across.
When mixing the batter, beat with a fork until nicely mixed and the consistency of a good pancake batter.  It’s good also for fish. Cod is very good.
Cook at medium heat.