Linguini White Clam
Linguini White Clam
Directions
- Heat oil slowly and combine with garlic and cook to slight garlic just starts to brown.
- Add Butter (optional Anchovy) cook for minute.
- Add clam stock, add wine, rosemary, thyme, lemon zest (Optional ), crushed Pepper , seasonings
And cook until reduce by ½ (Remove thyme and Basil)
- Incorporate pasta, parsley, green onions cook for 1 minute until past is coated then add EXVOO I last 15 seconds of cooking
- Plate *use tongs to remove linguini *Twirl for plate presentation then pour clams and sauce (Should have a glace like viscosity and pour over pasta~ sprinkle parsley scallions and zest for plate appearance
Ingredients
- 1 Roma Anchovy, optional, minced
- 1 10 oz Roma Baby Clam, (This will have Clam stock approx. 1 cup)
- 2-3 leaves basil, fresh
- 2 tbsp butter
- Roma® Red Pepper, Crushed , flakes (Pinch) Not to make hot but to expand all the flavors)
- 8 oz Piancone Epicure Andante , cooked
- 2 Peak Fresh Produce® Garlic, Clove(s), finely sliced
- 1 tbsp green onions, thinly sliced
- 1 tsp lemon zest, (Optional)
- 1 tbsp Piancone® Oil, Olive, Extra Virgin
- 2 tbsp Roma® Oil, Olive
- 1 tbsp parsley, chopped
- 1/4 cup Pinot Grigio, can sub chardonnay
- salt and pepper, to tate
- 1-2 sprigs thyme, fresh
Chef James Amato - Director of Roma and Customer Business Development, Performance Foodservice - Florida
