We recently lost not only a pioneer in Binghamton broadcasting but a good friend and inspiration.  Bernie Fionte and I went from a little girl listening to the man on the radio to just a couple of coworkers who enjoyed chatting about music, dogs and, of course food!

Decades ago, WNBF put out a cookbook with listener and staff recipes.  We have honored and remembered our late friend, Tony Russell by posting his sauce recipe on Foodie Friday. Now, I'm proud to share with you Bernard Fionte's recipe:

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White Shrimp Sauce (for spaghetti or pasta) (serves 4)

1/4 C. extra virgin olive oil

2 cloves fresh garlic, sliced thinly

1 large fresh lemon

12 "colossal" size shrimp

coarsely ground black pepper

dried oregano 1/2 C dry white wine

salt

1 (16 oz.) package spaghetti, cooked and drained

Pour oil into a large, heavy skillet. Add sliced garlic and slowly heat oil to medium low. When the garlic begins to emit a sweet odor, remove with a slotted spoon. Do not allow garlic to begin browning.  Allow oil to finish heating to medium low.  Squeeze the juice of the lemon liberally on both sides of the shrimp.  Place shrimp in skillet and dust lightly with coarsely ground lack pepper. Grind directly onto the shrimp. Dust shrimp very lightly with oregano.  Allow to saute uncovered for 2 to 2 1/2 minutes, then turn.  Repeat application of spice and saute for another 3 minutes.  Raise heat slightly. Begin adding wine to oil in skillet a little at a time, stirring constantly. Add salt.  Turn heat down to simmer Cover skillet.  Allow to continue cooking for 3 to 5 minutes, stirring two or three times.  Pour mixture over spaghetti or ziti and serve immediately with tossed green salad with oil and vinegar dressing, crusty Italian bread and the rest of the wine.

Thank you for everything, Bernie! I will forever smile when I think of you.

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