If you’re someone who usually jets off to spend the holidays or the entire winter season in a warm climate, it’s likely that this year you’re probably stuck at home. However, just because you can’t get away, that doesn’t mean you can’t create some (much needed) warmth in your own kitchen. One way to do that is to inject your meal with some Floridian sunshine thanks to this Linguine and Clams recipe courtesy of Steve Martorano from Cafe Martorano in Fort Lauderdale.
Here’s how to make it!
Ingredients:
- 25 littleneck clams (washed underwater)
- 4 tablespoon extra virgin olive oil
- 4 large garlic cloves smashed
- 1 pinch Tutto Calabria red pepper flakes
- 1 pinch Tutto Calabria dried oregano
- 2 teaspoons coarse Italian parsley
- ¼ cup Dry white Santa Margarita pinot grigio wine
- 5 ounces Gentile linguine
Method:
- In a medium-sized sauté pan, heat oil with the smashed garlic and red pepper flakes. Cook ingredients until the garlic is golden brown in colour but not burnt.
- Add the 25 littleneck clams along with the coarse chopped parsley and oregano. Add in the Santa Margarita wine and cover the pan.
- When it begins to bubble, put on medium heat for 5-6 minutes, shake the pan with the lid on. At this point, the shell of the clam should open. If not, disregard the clams with an unopened shell.
- Meanwhile, in salted boiling water cook the linguine until al dente (firm), remove from the water, and toss macaroni in with the littleneck clams and natural clam sauce.
- Finally, plate into a bowl and garnish with a touch of extra virgin olive oil, red pepper flakes and fresh parsley.
