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.

Serves: 2

Serving Suggestion: The Hoxton lemonade

The Hoxton Urban Beach House1111 SW 1st AveMiami, FL 33130(305) 677-8466

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