Wednesday, June 21, 2006
Bite with Belkys: Spaghetti with Clam Sauce from Vita
If spaghetti and meatballs sounds too heavy. We may have found the perfect pasta for those hot, humid nights. It's a summery seafood dish that's light but with lots of flavor. Time to Grab A Bite With Belkys.
The Chef: Luciano Sautto
The Restaurant: Vita on Collins Avenue on South Beach
The Dish: Spaghetti with Clam Sauce
WSVN--Chef Luciano Sautto: "It's almost in our blood, you don't think of anything else growing up, then becoming a chef."
Chef luciano's family has been in the restaurant biz for more then 100 years.
Chef Luciano Sautto: "It's a very light dish with very few ingredients. But the outcome, the couple ingredients that I use in the kitchen make this dish phenomenal."
Start with a dozen clams.
Chef Luciano uses fresh farm raised ones, which he washes thoroughly.
Chef Luciano Sautto: "You want to always give them a quick rinse and//toss them around most of the time clams can retain a lot of sand."
To save time, you can also substitute with canned clams.
Next, slice some garlic and set it to the side.
Now it's time to start cooking. Begin by pouring into a hot pan some olive oil.
The sliced garlic, the clams, white wine, salt, red pepper flakes and fish stock and cover it up.
Chef Luciano Sautto: "I make my own fish stock, but you can get clam juice or fish broth from any grocery store."
Meanwhile, cook the spaghetti in salt water until it's al-dente.
Now, check if the clams are ready.
Chef Luciano Sautto: "You will know that the clams are done once they open. Once they're open they're done."
Separate the clams from the sauce.
Then, add the spaghetti to the sauce.
This will soak up the flavor.
Finally, add some more olive oil. And a pinch of parsely.
To plate the dish, start with the clams.
Add the pasta in the center.
And sprinkle it with parsely.
Chef luciano suggests serving this dish with a glass of your favorite white wine.
Chef Luciano Sautto: "And there it is, Vita's spaghetti alle vongole. Bon apetito!"