TastyDays

Linguine With White Clam Sauce

Frank Travisano, senior executive chef at the Meadowlands, is showing the Good Day Café how to make a simple but special dish in honor of Hambletonian Day (August 8, 2009) at the Meadowlands Racetrack. Also, check out all the fun you can expect at Hambletonian Day.
WHAT HAPPENED THAT RIGHT NOW VERY NEAR AND DEAR TO MY HEART MEANING nTHAT THEY HAVE ANYTHING THAT YOU BRING ANYTHING THAT I KNOW WE GOT nTHAT THERE MAY BE A LITTLE SOMETHING FOR YOU WAS nNOT AS A HUGE FAN OF LINGUINE WITH CLAM YOU KNOW TO PRAY nEXEC IT nUP AT THEIR MARK OUT HERE AT THE MEADOWLANDS CAN YOU WRITE nA LOT IT SOME PEOPLE WERE INTIMIDATED BY THE RIGHT TO CLASSIC THERE YOU KNOW nPLANS CREATURES SEASON WE CAN DO IT IS nTO GET A BILL DOES N’T TAKE THAT LONG SO WHEN WE START nOUR BY PUTTING nA LITTLE VIRGIN OLIVE OIL nOKAY NOR A PAN I ‘D HEATED UP A LITTLE BIT HERE THAT HE LIKE nA MEDIUM I nDO N’T WANT TO BURN YOUR GARLIC WHICH IS GOING TO GO ON FOR A WILL nANYTHING GO ON THERE BUT WE WANT TO nYOU KNOW TO TOAST TRANSLUCENT YOU COME nON YOU THROUGH IT OKAY DID YOU KNOW YOU ‘RE nSAFE LEVEL OKAY DIFFERENT HAVE N’T PLANNED SO YOU PUT THE CLAMPS ARTICLE nTHAT THEY ‘RE TAKEN OUT SO WE ‘

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