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Ray Rossi Dishes Lynn’s Clam Sauce on the Grill With Nice Linguine – Memorial Day Secret Recipes

This recipe comes to you from Ray Rossi. We’ve pried these secret recipes from the top chefs here at NJ101.5 to bring you their most guarded, family-favorite recipes for this Memorial Day. View the full recipe collection: NJ’s Best Recipes for Memorial Day.

Lynn’s Clam Sauce on the Grill With Nice Linguine

Lynn's Clam Sauce on the Grill Over Nice LiniguiniWhy is this special? Because it’s not summer until we have this to start the summer. We all get together under the big umbrella at Casa Rossi and have a good time. Enjoy!

INGREDIENTS:

  • Clams – Cherrystones, or medium-sized clams
  • Handful of Fresh Basil
  • 1 jar of the white Progresso Clam Sauce
  • Box of linguine
  • Clam juice
  • Canned crab meat
  • Head of garlic
  • Canned tomatoes

HOW TO MAKE IT:

Go out, get a couple dozen cherry-stones, or medium-sized clams, whatever they call them.

Make sure you get the fresh, otherwise you’re gonna be eating rubber bands. Go to Wolley’s over on Route 9. They have nice clams, or go to the Stop and Shop in Manalapan and talk to the kid with the tattoos on his neck. He’ a good kid.

Anyway….

Prepare a nice big aluminum tin thing with a big lip, you know, the thing you make the roast beef in…whatever it’s called.

Then get a handful of fresh basil, 1 jar of the white Progresso Clam Sauce and a bottle of the Doxee or any clam juice. Put all of that in the tin with a pint of either fresh or canned crab meat…Lynn likes the Progress because it has the oil already in it.

Ok, so you have the clams, the basil, the crab meat, the clam sauce in the jar, oh, I forgot – throw in a whole head of garlic sliced thin like they did in Goodfellas, oh, and 8 oz of tomatoes.

Cover it up with foil and steam until the clams open.

Cook your pasta to taste. Better al dente….you don’t want it to be mushatta!

Don’t, whatever you do, serve cheese with this. No self-respecting Italian never puts cheese on the fish…but Lynn likes to throw some Parmesain Reggiano.

And there you go…

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