On this episode of Make It Cute, Miles is joined by Dennis Littley (@askchefdennis) where they talk about travel experiences surrounding food, different experiences within the kitchen, and the future of food and the restaurant industry. Chef Dennis is a seasoned chef and experienced traveler and shares his love of food and a very easy recipe for a dish he experienced "for the first time" while traveling in Venice.
Clams and Linguine
Ingredients
1 lb of good quality Linguine (De Cecco Del Verde, or Barilla)
1 bag Farm Raised Little Neck Clams (bag of 50 or at least 15 clams per person)
2 cloves of Garlic sliced (less or more as desired)
1 Tablespoons Fresh Parsley chopped
1 Tablespoon Fresh Basil chopped
Pinch of Crushed Red Pepper
Pinch of Black Pepper
Sprinkle of grated Romano Cheese
2-3 Tablespoons Extra Virgin Olive Oil
Instructions
Place large stock pot on stove to cook pasta per directions on the box
Finely chop parsley and basil
Chop garlic
Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead, do not use them!
As soon as the pasta water is ready add the pasta and set your timer per instructions.
Place a large saute pan on the stove and add the olive oil and garlic.
Briefly saute the garlic then add the clams, basil and crushed red pepper to the pan and cover with a lid allowing the clams to steam open.
If you have timed this correctly the clams will open with about two minutes to spare on the pasta, turn off the heat on the clams and keep covered until serving.
Drain pasta, place in bowl and divide clams and sauce between them
Sprinkle fresh chopped parsley on top of the clams and serve with grated Romano cheese.
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