Tuesday, March 5, 2013
Bite with Belkys: Linguine and Clam Sauce from The Hoxton
A new hot spot in South Florida for seafood lovers. And we have the recipe for one of its best selling dishes. Time to grab a Bite with Belkys.
The Restaurant: The Hoxton
The Dish: Linguine and Clam Sauce
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.
Serve the linguine and clam sauce and garnish with grated parmesan cheese.
Serving Suggestion: The Hoxton lemonade
The Hoxton Urban Beach House
1111 SW 1st Ave
(305) 677-8466 Miami, FL 33130