Wednesday, March 18, 2009
Bite with Belkys: Clams Linguine
We continue our month long series of dining at historic spots in town. Tonight, we're traveling back to the 1920s to learn how to make a chef's must have dish. Time to grab a Bite with Belkys.
The Chef: Talle Hasis
The Restaurant: Cap's Place Island Restaurant and Bar
The Dish: Clams Linguine
20 fresh, whole clams in shell
2 cups of white wine
4 slices of bacon or Panchetta (Italian bacon)
1 clove of garlic, minced
20 oz. of clam juice
1 can of baby clams
1 or 2 dried red chile peppers, chopped
1 bunch of fresh parsley, chopped
1 box of linguine, cooked in salted water
1/2 loaf of bread
4 Tbs. of fresh Parmesan Reggiano cheese, shredded
Method of Preparation:
-Start by steaming the fresh clams in water and white wine.
-Then, prepare a clam sauce. In a hot pan, add butter, bacon and minced garlic. Once the bacon is nice and crispy, pour in some clam juice.
-Next, add canned baby clams, and let the sauce simmer for a few minutes. Then, toss in chopped parsley and dried chile pepper.
-Now, boil the linguine in salted water, drain and fold it into the clam sauce.
-Before serving, chef Talle likes to make a side of toasted bread. Slice the bread at an angle, spread a little butter over the top and sprinkle Parmesan Reggiano cheese. Let the bread broil in the oven for a few minutes.
To Plate the Dish:
Serve the linguine, and top it off with the fresh clams. You can garnish with chopped parsley. Place the toasted bread on the side.
Serving Suggestion: Chardonnay
FOR MORE INFORMATION:
Cap's Place Island Restaurant & Bar
2765 NE 28th Court
Lighthouse Point, FL 33064