Clams Posillipo used to be on the menu of every Italian restaurant in New York. Disappeared in recent years (along with a number of other tasty classics). BSK revived it last night due to the availability of juicy (and inexpensive) Prince Edward Island little neck clams. The dish is simple. Clams in the shell are cooked in chopped canned tomatoes, olive oil, garlic, parsley and a bit of clam broth (add some tomato paste for a thicker sauce/soup). Hot pepper flakes sprinkled on top to taste. Accompanied by plenty of crusty bread for dunking.
Earlier in the day, BSK made a big batch of pesto with freshly picked basil and walnuts. Mixed it with spaghetti, yellow beans, halved cherry tomatoes and tiny (scrumptious) PEI potatoes. Drank lots of Chilean red wine.
HG relished these Italian classics. A tasty voyage into the past.
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