Ingredients
12 littleneck clams
two 1 1/2-pound live lobsters
1/4 cup olive oil
2 whole cloves garlic
1/4 cup cognac
2 pounds tomatoes, peeled and chopped
1 1/2 teaspoons salt
1/8 crushed dried red pepper
1/2 teaspoon oregano
Chopped parsley
Directions
Scrub the clams and wash under cold running water.
Wash the lobsters, chop off the claws and crack them. Split the bodies in half, remove the black vein and sack, then cut each half in half crosswise. (The fish man can do this for you, if you prefer.)
Heat the oil in a casserole or deep skillet.
Place the garlic and lobsters in it, flesh side down.
cook until garlic browns, then discard it.
Add the cognac; cover and cook 2 minutes.
Add the tomatoes, salt, red pepper and oregano.
Cook over medium heat 15 minutes.
Add the clams, cover and cook 10 minutes longer.
Sprinkle with the parsley and serve with sauteed Italian bread.
Serves: 2-4.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: Courtesy of the New York Public Digital Library. |
