The Chef: Dennis KerrThe Restaurant: The HoxtonThe Dish: Linguine and Clam Sauce
5 oz. linguine pasta, cooked al dente10 middleneck clams1 tsp of garlic, minced1/2 cup of Chardonnay2 Tbs of extra virgin olive oil1/2 cup of clam juice3 Tbs of butter1 Tbs of fresh parsley, choppedsea salt, to tasteblack pepper, to tastered chili flakes, to tastegrated 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 House1111 SW 1st AveMiami, FL 33130(305) 677-8466http://hoxtonmiami.com