Executive Chef of Johnny’s Italian Steakhouse, Eric Hills talks about some of the changes they are making to their menu.
50/50 Red
- Littleneck clams 8 ea.
- Mussels 8 ea.
- Pomodoro sauce 2 oz.
- Clam base 2 oz.
- Anchovy crostini, 1 ea.
- Add olive oil to pan and heat to medium. When oil is hot, add clams and mussels and sautee for 2-3 minutes.
- Add pomodoro and clam base and cover with another pan until mussels and clams open.
- Place in pasta bowl and garnish with anchovy crostini.
