Text 4083, 70 rader
Skriven 2013-08-31 06:07:12 av Dave Drum (1:261/38)
Ärende: Chile 3832
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ron Santo's Linguine w/Clam Sauce
 Categories: Pasta, Shellfish, Herbs, Chilies, Wine
      Yield: 4 Servings

      1 tb Minor's clam base
 25 1/2 oz Can ocean clams
      1 tb Olive oil
      1    Bunch green onions; chopped
    1/2 c  Diced domestic mushrooms
    1/8 c  Fresh basil; chopped
      2 tb Fresh minced garlic
    1/4 lb Butter; melted
    1/2 ts Cayenne pepper
      2 md Tomatoes; seeded, diced
    1/2 c  White wine

  Before he became a Hall of Fame contender as one of the best
  third-basemen in history, Ron Santo toiled as a grounds
  keeper, a batboy, and an usher for Seattle's Pacific Coast
  League team. But sweet success came along soon enough, says
  Santo. "Vada Pinson, who was a great ballplayer for the
  Reds, used to come by, and I'd shine his shoes. He went to
  the majors in 1958, and by 1960, I was in the big leagues,
  so I went from shining his shoes to playing against him in
  just two years."

  Santo put away his shoeshine kit when the Chicago Cubs
  drafted him in 1960, and he played for them through 1973.
  Over his 13 years with the club, he won five Rawlings Gold
  Glove awards and racked up 337 home runs, the third-highest
  total in Cubs history.

  Thes days Santo spends his ballpark time in the broadcast
  booth rather than the dugout, as the Cubs play-by-play
  analyst. "It's a lot easier up where I am now than it is
  down on the field."

  When Santo isn't on the air, he's in the kitchen of his
  restaurant and sports bar, Ron Santo's American Rotisserie,
  which specializes in chicken, ribs, steaks, and pasta. "I
  eat there every night with my wife, and the waiters and
  waitresses will come over and say, 'They'd like to see you
  at that table over there for an autograph.' I designed a
  baseball card for the restaurant with a picture of me in a
  suit on the back and a picture of me in a baseball uniform
  on the front. It gives all my stats. My customers eat it
  up."

  That is, when they're not devouring his Linguine w/Clam
  Sauce.

  In a bowl, dissolve clam base in reserved juice from canned
  clams. In large saucepan, heat olive oil until sizzling.
  Saute onions, mushrooms, basil and garlic. Add butter and
  cayenne. Stir in tomatoes, wine and clams in base mixture,
  and cook for 3-4 minutes. Cook linguine until it is AL
  DENTE; drain well. Top with sauce.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Anatomically impossible, Mr. Garibaldi, but you're welcome to try.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)