On April 15th Luciano invited Joe The Boss to lunch at his favorite restaurant Scarpatos(some say the name was Nuova Villa Tammaro) at Coney Island.The owner of the restaurant was an old friend of Masseria's, who knew of the ravenous appetite of Joe the Boss, so he prepared for some special meal.Joe was served with antipasto,lunguine with white clam sauce and a few broiled lobsters.He usualy washed his mouth with a few bottle's of Chianti.For desert,italian pastries stuffed with ice cream followed by 3-4 espressos....as for skinny Luciano he just had one espresso!(maybe cuz he was in a hurry ) cheers

LINGUINE WITH WHITE CLAM SAUCE
4 cans minced clams, drained (reserve liquid for sauce)
½ stick butter
1/4 cup olive oil
3 tablespoon finely chopped onions
3 cloves finely minced garlic
6” anchovy paste from tube
1 cup dry white wine
1 quart low sodium chicken broth
1/2 teaspoon red pepper flakes
1 1/2 cups clam juice (include reserved liquid)
1/2 teaspoon dried oregano (crush in palm of hand before adding)
2 tablespoons parsley, chopped fine
1/2 teaspoon black or white pepper
1 cup grated Parmesan cheese (freshly grated)
additional chopped parsley (for garnish)
1 lb linguine (prepared while making clam sauce)
salt, to taste

Melt butter in pan then add olive oil. Add onion, garlic and anchovy paste from tube (about 6 inches long).
Cook until garlic gets golden brown (be careful not to burn the garlic).

Add wine and cook down until reduced by half; add chicken broth, clam juice, and seasonings (Parsley, Oregano, Black and Red Pepper). Cook on low for 20 minutes.

Add clams. Heat; remove from stove, add linguine noodles directly from boiling water and stir in cheese.

Sprinkle with remaining cheese and additional chopped parsley. Taste; add salt and pepper, to taste.

Serves 6 to 8 people.

Additional: Serve with Garlic Bread or Toasted Italian bread brushed with butter or olive oil.