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, 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.

Serves: 2

Serving Suggestion: The Hoxton lemonade

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