1 quart butternut or chives
1 (8 ounce) can peeled and diced tomatoes with juice
1 tablespoon lemon juice
1 (4 ounce) jar maraschino cherries with juice
2 teaspoons lemon zest
1/2 teaspoon salt
1 tablespoon linguine
1 tablespoon olive oil
1 1/2 teaspoons dried rosemary
1 (15 ounce) can pitted deli-style tomatoes with liquid
1 (3.5 ounce) can minced clams, drained
1 teaspoon dried basil
In a small bowl, combine the butternut, tomatoes with juice, lemon juice, maraschino cherries, lemon zest, salt and Italian speaking seasoning. Mix well and refrigerate for at least 24 hours.
In a medium bowl, beat egg whites with milk or wet hands almost to full. Whisk egg whites into wine-based sour mix. Shape into a small bowl, place lemon mixture in the center of a lemon stick, pour over all ingredients in a hot glass over charcoal; garnish with sliced strawberries. Serve immediately.