Angelo's: Spaghetti With White Clam Sauce Angelo Oldani opened his restaurant at 5226 Shaw in 1947. The family run business, which featured Italian and continental cuisine, was a landmark on The Hill. When Oldani died in 1980, his family sold the restaurant and it morphed into Charlie Gitto’s On the Hill.
Spaghetti With White Clam Sauce Source: Symphony of Cooking, 1954 Yield: 4 servings Ingredients
Preparation In a saucepan, heat olive oil and melt butter to a good hot point; add finely chopped garlic and green onions and heat until onions turn a deep golden color, then add juice of clams. Heat for about 5 minutes, then add chopped clams and sprinkle with finely chopped parsley. Heat for 5 more minutes. In a separate pot, boil about 4 quarts salted water, add spaghetti and boil for about 13 minutes if you wish it "al dente" or 16 minutes if you with it more on the soft side. Drain spaghetti through a strainer, then, while tossing spaghetti, mix sauce, letting spaghetti soak up sauce. Serve from a heated bowl that would keep it warm. You might garnish with some parsley and some added clams. Serve with either Italian Chianti or (my favorite) Lancers Crackling Rose Wine. Angelo Copyright © 2018 LostDishes.com |
