Create a yummy dinner based on Frank Sinatra's favorite recipes from a restaurant he loved in New York City,Patsy's!
Image via CBS News
Frank Sinatra's birthday is December 12th, yes,it's Ole Blue Eye's 101st birthday. To celebrate his big day, why not re-create his favorite recipes from his favorite restaurant in New York City Patsy's.
Read A Salad That Is More Than Just Rabbit Food!
Patsy's specializes in Neopolitan Italian cuisine and is a family owned restaurant that's been in business since 1944. The resto has had only three chefs in its entire existence! The late Patsy Scognamillo (the founder),and then his son, Joe Scognamillo, and now it's Joe's son, Sal Scognamillo in the kitchen.
Sinatra met Patsy back in 1942, and became friendly with him. When Scognamillo opened his restaurant Sinatra stopped in and the rest is history.
The Midtown West resto still has members of Sinatra's family coming in and dining there. If you decide to eat there, you might see Al Pacino, Frankie Valli, Alec Baldwin, Tom Hanks, Madonna, George Clooney or other celebs having a bite to eat.
Here are some of Sinatra's favorite recipes from Patsy's. Enjoy!
Frank’s Clams Posillipo
32 littleneck clams
3 tablespoons olive oil
6 garlic cloves, halved
¼ cup onion, chopped
28 oz can whole plum tomatoes with juice
salt and fresh ground black pepper to taste
1 tablespoon tomato paste
¼ cup chopped fresh basil
1 tablespoon chopped flat leaf parsley, plus more for garnish
Scrub the clams with a stiff brush, rinse thoroughly in cold water and place in a large pot.
Add cold water to just cover (or slightly less) and bring to a boil over high heat.
Cook until the clams open, about 5 minutes. Using tongs or a slotted spoon remove the clams to a large bowl as they open and discard any that do not open.
Strain the cooking liquid though a chinois/strainer lined with a coffee filter. Reserve ¾ cup of the strained cooking liquid
Return the clams to the pot, add cold water and stir to remove any remaining sand. Drain and reserve clams.
Heat oil in a large saucepan over medium flame and sauté the garlic halves until golden, about 2 minutes. Remove garlic with tongs and discard. Add the onions to the garlic oil and sauté 3 to 4 minutes, until soft but do not brown. Coarsely chop the tomatoes and add them and their juice to the saucepan. Bring the sauce to a boil, reduce heat and simmer covered for 25 minutes, stirring occasionally.
Season the sauce to taste with salt and pepper. Stir in the tomato paste if using and add the basil and 1 tablespoon of parsley. Simmer UNCOVERED 5 minutes.
Add the reserved clam broth and clams to the sauce and bring to boil. Cover the saucepan, reduce heat and simmer 8 to 10 minutes or until the clams are heated through. Spoon the clams and sauce into serving bowls, garnish with remaining parsley and serve immediately with hot crusty bread.
More of Frank Sinatra's Favorite Recipes from Patsy's After the Jump