Tuesday, March 12, 2013
Bite with Belkys: Linguine and Clam Sauce from The Hoxton
A chef is bringing the taste of New England to South Florida. Tonight, he's creating one of his favorite dishes. Time to grab a bite with Belkys.
The Chef: Dennis Kerr
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, sauté garlic and whole clams in a little olive oil.
-Once the garlic is translucent, add white wine. Cover the pan until the clams steam open. The sauce will be reduced by half.
-Next, add clam juice, chopped cooked clams and toss in the linguine.
-Lastly, add butter, parsley, salt and pepper.
To Plate: Serve the linguine and clam sauce and garnish with grated parmesan cheese and chili flakes.
Serving Suggestion: The Hoxton lemonade
The Hoxton Urban Beach House
1111 SW 1st Ave
Miami, FL 33130