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Clams Posillipo gets its name from a residential area that is part of the city of Naples. The Neapolitans love their seafood just as much as their pizza and famous Neapolitan meat ragu dishes. This dish was one of Frank Sinatra’s favorites, he just loved it. So if you want to eat like Sinatra, or simply relive memories of Naples or the Amalfi Coast, here’s the recipe. Every nonna in Naples knows how to make it very well. Make it and enjoy.
Ingredients :
3 dozen Littleneck Clams, washed and scrubbed
5 tablespoons Olive Oil
6 cloves of Garlic, peeled and cut into 4 pieces each
1 - 28 ounce can San Marzano Plum Tomatoes
¼ cup fresh Parsley, washed and chopped
1 teaspoon Red Pepper Flakes
Bay Leaf
¼ cup dry White Wine
9 slices of Italian Bread
5 cloves of Garlic, peeled and left whole
Toast all the bread on both sides under the broiler in your oven. Be careful not to burn. Remove the bread and set on a plate. Take one whole clove of peeled garlic and rub each side of the bread with the garlic.
Place the Olive Oil and the chopped Garlic in a large frying pan. Cook for 3 minutes on medium heat.
Lower the flame to low, add the Red Pepper and cook on low heat for 1 minute, stirring with a spoon.
Turn heat to high. Remove the tomatoes two at a time with a fork and place into the pan. Cook on high heat for 5 minutes, stirring with a wooden spoon. Add the Sea Salt and Black Pepper, and mix with the spoon.
Add the juices from the tomato can into the pan. Fill the empty tomato can with water and pour into the pan. Turn the heat to medium and cook for 12 minutes. Make sure you stir from time to time with a wooden spoon.
Put a large pot that has a cover on the stove. Add the wine and 4 cloves of whole garlic to pot and turn heat on to high.
Add ½ cup of water and the Bay Leaf to the pot. Bring the water up to the boil. Add all the Clams to the pot and cook on high heat until all the Clam Shells open (about 4-5 minutes). Turn the heat off and remove all the clams to a large bowl.
Add the tomatoes and all the juice to the pot with the clam liquid. Cook on high heat for 4 minutes. Add half of the chopped parsley and mix.
Place 3 slices each of the toasted bread around 3 pasta bowls. Divide half of the tomatoes among the 3 plates.
Place 12 clams in each of the 3 bowls. Pour the remaining tomatoes over the 2 plates of clams. Sprinkle a little olive oil over each plate. Sprinkle the remaining parsley over all the calms. Serve immediately. “Enjoy, you’re eating like Frank. Sinatra that is.”
Note : You can make Mussels Posillipo, simply by substituting Mussels for the Calms. Or you can make the dish using half Clams and half Mussels.
Note II : If you like your dishes spicy hot, add more Red Pepper Flakes to the recipe.
Posillipo is an affluent neighbourhood of Naples, Italy. It's on the coast, and is famous for its beauty, views of Vesuvius, restaurants. and seafood dishes, such as "Clams Posillipo" Frank Sinatra's favorite.
In 1991, the romantic comedy-drama "Frankie and Johnny" gave Al Pacino a rare chance to step away from his typically belligerent, tough-guy roles. Instead of playing a gangster or a police officer, he portrayed a short-order cook who falls for a waitress. While his character served classic diner fare like burgers and fries, Pacino's real-life tastes lean toward equally uncomplicated comfort food. In fact, one of his go-to dishes whenever he is at Barbetta in Manhattan is spaghetti aglio e olio, a minimalist, quintessential short-order dish at Italian restaurants.
According to Daniel Bellino Zwicke's book, "Positano the Amalfi Coast Cookbook: Travel Guide," Pacino ordered the humble pasta dish every time he visited the Barbetta, even though the restaurant does not offer it on its menu. The actor's fondness for the meal extends to another New York-based restaurant, Serafina, which even named the dish on its menu as "Spaghetti Aglio & Olio 'Al Pacino'" after the Hollywood star's repeated orders.
Spaghetti aglio e olio is a fitting choice for Al Pacino because the dish reflects both his Italian heritage and his humble beginnings before becoming one of Hollywood's most awarded actors. Born in East Harlem to Italian immigrants and later raised in the Bronx after his parents divorced, Pacino has long embraced his roots, even joking that Italians in America are usually "half Italian", whereas he is "all Italian." His favorite pasta dish is also deeply connected to southern Italian cooking, particularly Naples. "I'm mostly Sicilian, and I have a little bit of Neapolitan in me," he quipped (via Golden Globes).
Pacino's appreciation for the dish may also stem from the difficult years he spent trying to break into the acting scene. Before landing major roles, the "Godfather" star worked low-paying jobs to support his acting studies. At times, he was unemployed and seeking shelter wherever he could, which sometimes meant on the streets while attending auditions and studying. During those lean years, inexpensive meals like spaghetti aglio e olio would have been a practical option. After all, cooking spaghetti agilo e olio is like making pasta from stuff that's already in your kitchen. Most of its ingredients, including the spaghetti noodles, garlic, olive oil, and red pepper flakes, are pantry staples. Since olive oil is the star of this dish, however, it's worth investing in good extra-virgin olive oil for the best flavor. Another tip: Add parsley and grated cheese for extra flavor and richness.
What Is Spaghetti Aglio e Olio?
The name of this dish translates to garlic, aglio, and oil, olio, the simple ingredients that form the base of this comforting pasta. Cooks across Italy embrace it for its low cost and pantry-friendly staples. Some versions include spicy peppers, anchovies, or a sprinkle of grated cheese, but garlic and olive oil define every classic preparation.
Served with FAGIOLI (Beans) & PATATE (Baked Potato)
CHIANTI
OLIVE OIL CAKE & VIN SANTO
"ALL For ONLY 50 EUROS"
OUR TUSCAN STEAK FEAST
I have known Dario Cecchini since 2001. That was the first time I went to his macceleria in Panzano. I don't know him very well, but I have been to his butcher shop a few time, and said hello. Since the last time I was in Panzano, and at Dario's butcher shop (Macelleria Cecchini) Dario has opened a restaurant, Officina Bistecca in Panzano, across the street from his famous butcher shop. Ever since I heard I was dying to go there. At Officina Bistecca you are treated to an amazing Tuscan Steak Feast by Dario. The feast incudes several courses of Prime Beef Steak in numerous forms - Carne Crudo (Steak Tartare), Carpaccio di Culo which translates to Carpaccio of the Ass, "Haha." Just a little joke. The Carpaccio is made from Beef Rump (Culo). Then you move on to Tagli Cecchini, then Bistecca Panzanese (T-bone Steak), and then Crostata di Fiorentian (Ribeye Steak), alls served with Fagioli (Tuscan Beans) Roast Potato, Tuscan Butter (Lardo), and all the Chianti you can drink. You finish the meal with a tasty piece of Olive Oil Cake and Vin Santo Dessert wine, all for only 50 Euros. "Quite a Deal? And we Loved it"
The we? Me, and my cousins Tony & Debbie. We had a hard time convincing my cousin Tony. He didn't want to go, but his wife Debbie loves Steak better than anything, and I love steak as well, and had been yearning to eat there, ever since I heard about it. I had to go. I told Debbie, "come on Debbie, we Gott go." She agreed, and talked Tony into it. So on Tuesday March 3rd (2026), we drove down there. To Panzano and to the Macceleria Cecchini, for an amazing Tuscan Beef Feast at Dario's Officina della Bistecca (Office of Florentine T-bone Steak). We were not to be denied, cousin Debbie and I. And so we arrived. It was quite exciting. When we arrived, and parked our car in the adjacent parking lot, we walking in through the maccelleria which was already abuzz with people meeting Dario and getting ready for the steak feast of their lives. The Antica Macelleria Cecchini has been in Dario's family for many years and Dario is the 8th Generation of his family to run this butcher shop. Dario and the macelleria became famous, a couple years after Dario took over the shop. Dario would often quote the famed Florentine poet - Dante Alighieri, and that's how he started gaining notoriety and thus became famous, along with the butcher shop. It didn't hurt that Mario Batali became good friends with Dario, and author Bill Buford apprenticed with Dario and wrote about him in his Best Selling book "HEAT," which is almost like a biography of Batali, with parts about Dario, and Buford's experiences apprenticing with both Dario at the macceleria and with Mario at Babbo.
Anyway, back to me and my cousins, and our Tuscan Steak Feast. We had a wonderful time. The dining room is quite convivial, festive, and it's loads of fun. Needless to say, everyone is happy and in high-spirits. It all starts with Dario making a speech to charge everyone up before we go into eat. Dario blows his bus horn and welcomes everyone to the Maceelleria & Officina dell Bistecca for the Feast to come. "Carne Diem !!! Carne Diem," Dario shouts, and the crowd outside repeats his chants. Everyone is all charged-up and ready to go.
Anyway. We had the Steak Feast. We Loved it, and all agreed that it was a very special thing to do, and a day we shall always remember. And needless to say, "Cherish," always.
After we got back home in the USA, me in New York, and Tony & Debbie down in Florida, I gave Tony a call one day, and we talked about the trip, (a Week in Tuscany). We talked of Lucca, going to Villa Santo Stefano Wine Estate (Lucca), our day in Bolgheri, on the Tuscan Coast, and our day at Dario's, and Tony said to me, "You know, the Best Thing we did, was going to Dario's (Macelleria Cecchini & Officina Bistecca). I agreed, and was quite happy to say that. Happy that he didn't just agree because that's what Debbie & I wanted to do more than anything, and Tony was going along. No Tony loved it just as much as we did. And so, that was our day with Dario. I chatted a bit with Dario and I shot some video to make a little film (video) of Dario, the famous butcher shop, and our "Wonderful" Tuscan Steak Feast. Yes a day to remember, and one I hasn't forget. It was so very cool.
Daniel Bellino and Dario Cecchini share a deep connection rooted in a mutual passion for traditional culinary arts, particularly celebrated through Cecchini's legendary Tuscan butcher shop.
The CONNECTION
Daniel Bellino-Zwicke is a prominent New York-based Italian-American cookbook author, wine educator, and food writer. He has frequently documented his travels to Italy and his high-profile culinary encounters, notably featuring Dario Cecchini across his social media platforms, blogs, and videos as a supreme "Master of Meat".
Acclaimed Restaurants: He runs three specialized dining concepts directly attached to his shop: Officina della Bistecca (famous for its 8-course Florentine steak progression), Solociccia, and Panzanese.
Theatrical Flair: Dario is famous for his rock-and-roll attitude, energetic hospitality, and shouting his signature catchphrase, "To Beef or Not to Beef!" while passionately reciting Dante’s Divine Comedy to his guests.
Daniel Bellino's Perspective
Bellino-Zwicke first visited Cecchini's butcher shop in 2003 before the attached restaurants were open, and has since returned to experience the full communal dining feasts. Through his books (like Sunday Sauce) and food tours, Bellino bridges the world of authentic Greenwich Village New York-Italian food with the ancient, soulful culinary traditions kept alive by masters like Cecchini in Tuscany.
