Bite with Belkys: Linguine and Clam Sauce from The Hoxton

The Chef: Dennis Kerr
The Restaurant: The Hoxton
The Dish: Linguine and Clam Sauce

Ingredients:

5 oz. linguine pasta, cooked al dente
10 middleneck clams
1 tsp of garlic, minced
1/2 cup of Chardonnay
2 Tbs. of extra virgin olive oil
1/2 cup of clam juice
3 Tbs. of butter
1 Tbs. of fresh parsley, chopped
sea salt, to taste
black pepper, to taste
red chili flakes, to taste
grated parmesan cheese, to taste

Method of Preparation:

-Start by steaming half the clams. Once they are cooked, chop in small pieces and set to the side.

-Then, saute garlic and whole clams in a little olive oil.

-Once the garlic is translucent, add white wine and clam juice. Let it reduce by half.

-Next, toss in the cooked linguine and chopped clams.

-Lastly, add butter, parsley, salt, pepper and chili flakes.

To Plate:

Serve the linguine and clam sauce and garnish with grated parmesan cheese.

Serves: 2

Serving Suggestion: The Hoxton lemonade

The Hoxton Urban Beach House
1111 SW 1st Ave
(305) 677-8466 Miami, FL 33130
http://hoxtonmiami.com/ 
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