Eating with the Family
Manducatis Restaurant in Long Island City with Chef Ida Cerbone
 

Vincenzo e Ida Cerbone at Manducatis

There are no secrets amongst the hio polloi in the Italian American community for Italian cooking. They go out to Manducatis in Long Island City. Manducatis has been serving food since 1977, icons Like Tony Bennett (Antonio Benedetto), Bron in Astoria, Queens, raised on the 21st down the block, are a regular, who must have his "Fottucine alla Bolognese" sonny grosso of The French Connection fame is also a regular. It is family run business. Ida Cerbone does all the cooling. Vincezo greets you at the door with a dapper smile and suit, And Anthony the son is in charge of making sure your visit is entertaining. They are located at 13-27 Jackson Ave. (at 47th ave) in Long Island City, Queens N.Y. (718) 729-4602

Fra Diavolo Sauce
By Chef Ida Cerbone

2 lbs. lobster open, wash and cut in 6 pieces
½ lb sea scallops
12 shrimp, shelled and de-veined
1 lb. calamari, cleaned, cut in 1-inch circle
3 small seppie (cuttlefish), cleaned, cut into strips
One doz. little neck clams
One lb. mussels
½ cup olive oil
¼ dry white wine
Six cloves of garlic
1 cup chopped whole tomatoes (homemade) or one cup chopped plum tomatoes (canned)
One cup of water
Salt and red pepper flakes

Rinse and steam clams and mussels together in one cup of water for a few minutes until they open.  Leave in pot with cover until ready to use.  Reserve liquid.

In a 4-quart saucepot, heat ½ cup of olive oil and six cloves of garlic.  Add lobster, calamari, and seppie.  Simmer for 10 minutes. Add white wine. When the wine has evaporated, add the rest of the ingredients, included reserved liquid from clams and mussels.  Add salt and red flake pepper to taste.  Simmer for 15 minutes.

Serve over linguini.