Chef Chris Harris from Crooners & Cocktails shares his recipe for linguine and white clam sauce.
The restaurant is hosting a benefit to help a family who recently lost their child to cancer.
Recipe:
Linguine & white clam sauce
4 tablespoons of olive oil
1/4 cup of chopped bacon
1/2 cup of cherry tomatoes cut in half
1 teaspoon minced garlic
2 cups uncooked baby spinach
1/8 cup chopped parsley
1/2 cup white wine
2 tbs lemon juice
1 cup chopped clams with the juice
2 tbs cold butter
1/2 lbs cooked linguine
1/2 cup of grated piave, pecorino or Parmesan.
1/4 chopped scallions
Start your sauté pan on medium heat. Add oil and bacon, let the bacon start to brown. Add garlic and cherry tomatoes. Let the tomatoes start to release their skin and brown the garlic(please note, be very careful not to burn the garlic. Gives it a bitter taste). Add the parsley, then deglaze with the white wine and lemon juice. Add the chopped clams with juice and let simmer for 1 min. Add the butter, stirring until blended. Toss in the spinach and linguine. Let simmer 30 more seconds and transfer to bowl for serving and top with cheese and scallions. Enjoy!