For 33 years, Bob Silva worked with International Packaging in Pawtucket, Rhode Island, ultimately as Corporate Vice President heading up the International Accessories Division. In 1992, Bob and his wife purchased their home in Hyannis Port where, every weekend after a full and hectic week, they would come down to the year round summer house and, as Bob puts it, “recharge his batteries.” After making the decision to retire in 2003, Bob and his wife renovated their summer home so it would have a new kitchen for Bob’s cooking pleasures and a Great Room to relax in.
Bob’s passion for cooking soon became a retirement commitment. He took over the day to day cooking in his new kitchen complete with a Viking range (a commercial range made for residential living) and has been making gourmet meals ever since. Bob testifies that he can actually taste a meal before he even makes it.
Shellfishing was an early childhood requirement for Bob as his grandmother would task him to go and dig up steamers as well as periwinkles before they started to cook together. This is how he combined shellfishing with his cooking skills.
Bob’s recipe can also be found in “The B.A.R.S. Book of Favorite Shellfish Recipes” available for $17.00 by clicking this link to the B.A.R.S. website . http://shellfishing.org. All proceeds from this cookbook go to scholarships and the promotion of the BARS Mission Statement.
Now enjoy Bob’s recipe for Portuguese Style Little Necks Tomatoes Chorizo Over Linguini. Yum!!!
Serves 3 – 4
- 1 tablespoon extra-virgin olive oil
- 3/4 pound chorizo, sliced 1/4 inch thick
- 1 large onion, thinly sliced
- Pinch of cayenne pepper
- 2 dozen little neck clams, scrubbed
- 4 medium tomatoes, coarsely chopped
- 4 garlic cloves, minced
- 1/2 cup shredded basil leaves
- 1 cup dry white wine
- 3/4 pound linguine
- Salt and freshly ground pepper
- Preheat the oven to 450°. Heat the olive oil in a large, deep ovenproof skillet. Add the chorizo and onion and cook over moderate heat, stirring occasionally, until the onion softens and the chorizo begins to brown, about 5 minutes. Stir in the cayenne. Arrange the clams in the skillet and scatter the tomatoes, garlic and 1/4 cup of the basil on top. Add the wine and roast in the oven, uncovered, for 5 minutes. Stir the clams and roast for about 20 minutes longer, the clams have opened.
- Meanwhile, cook the linguine, or your favorite pasta, in a pot of boiling salted water until al dente.
- Drain the pasta and transfer it to a large serving bowl. Pour the chorizo clam sauce over the linguine, season with salt and pepper and toss to combine. Garnish the linguine with the remaining 1/4 cup of basil and serve.