3 lemons (cut into cubes – sometimes i zest them first and and add it to the jar, sometimes i don’t)
1 1-liter bottle vodka (potato based – i use Luksosawa)
1/2 cup fresh dill including stems (i cut some but leave some whole)
A few black peppercorns

Combine the ingredients in a large glass jar. Cover and let stand at room temperature for a few weeks. The original recipe (see below) suggests 6-8 weeks. I’m impatient and like it at just 3 weeks. When it’s ready, strain it and put it back in the original bottle. I think it’s best super cold so I store it in the freezer.

Recipe is from Marcus Samuelsson’s excellent Aquavit and the New Scandinavian Cuisine.

5 T olive oil
1/3 c parsley
1 medium onion
1 small carrot
2 celery stalks
2 cloves garlic
28 oz can crushed tomatoes
14 oz can pureed tomatoes *last time I used 28 oz of both

Cook parsley, onion, carrot, and celery till soft then add garlic. Cook for a minute more. Add tomatoes, salt, black pepper. Simmer about an hour. Remember, it needs quite a bit of salt.

At end add celery leaves, additional parsley, 1/2 cup packed fresh basil, red pepper.

Recipe from my mom (over the phone).

For 1 lb of meat (3 lbs makes a good amount)

1 lb meat (beek, pork, veal mixture)
1 egg for each pound
1/2 c bread crumbs for each pound (seasoned and with cheese)
salt, pepper, grated parmesan cheese
1/2 c water to moisten

Bake 350 degrees for 35 minutes on a greased cookie sheet. Add additional fresh parsley, celery leaves, basil, crushed red pepper, etc.

***I recently found a version of my mom’s recipe that she wrote down last summer at the beach. It’s much better. See Linguini and Clams below.

My mom used to make this all the time when I was a kid. Her recipe is similar to one found in the “Salute to Italy Celebrity Cookbook” sold and published by JCPenney in the 1980′s. I loved this book as a kid (for the pictures), so when I wanted the recipe a few years ago, I copied it verbatim from the book.

4 tablespoons butter
1/2 cup olive oil
2 medium onions
1 t sweet basil flakes
1 t dried oregano
1 large bunch parsley
3 7oz cans minced clams
salt
pepper
1/2 cup grated parmesan
1 pound spaghetti

Put butter and oil in pan with onions. Cook slowly for about 20 minutes. The onions should be cooked until transparent but not brown. Add the basil and oregano and cook for 5 minutes. Chop the parsley (no stems) until minced and add to the mixture. Cook 10 minutes more. Add clams and the liquid in the cans of clams. Cook for 5 minutes. Add salt and pepper to taste. Add parmesan cheese little by little. Cook spaghetti al dente (about 8 minutes). Pour sauce into cooked spaghetti and mix. Sprinkle with cheese. Serves 4 to 6.

Linguini and Clams

Fresh clams
1 onion chopped
3 shallots chopped
1 sweet red pepper chopped
1/2 c chopped parsley
1/4 c chopped fresh basil leaves
6 cloves garlic
chicken broth (1 box Swanson’s brand)
1 bottle clam juice
juice from 1/4 of lemon
1 or 2 c white wine preferably Chardonney)
1/2 pkg of Old Bay crab cake mix for thickening
salt and pepper to taste
1 stick butter
1/4 c olive oil

1. Steam or grill clams and chop for sauce
2. melt butter in large fry pan, add olive oil
3. Chop onion, shallots, pepper, garlic and saute in melted butter and olive oil mix.
4. Deglaze pan with white wine
5. Add chicken broth and clam juice a little at a time and simmer which will reduce the amount of liquid in the pan
6. Add 1/2 of Old Bay crab cake pkg slowly to sauce, to thicken
7. Add basil and parsley and simmer
8. When sauce is thick enough, add chopped clams
9. Serve over cooked pasta
10. Sprinkle with fresh parmesan cheese