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We’re cooking Linguini with white clam sauce with Executive Chef Kevin DiLibero of the Newport Restaurant Group…
Ingredients:
8 little necks
2 cloves of Garlic
1 oz. Pancetta
4 oz. Clam juice
4 to 5 leaves of Italian flat Parsley
Extra virgin olive oil
6 oz. Linguini
Procedure:
- Heat oil in sauté pan
- Add pancetta and render till golden brown
- Add garlic and brown
- Deglaze with the white wine
- Add clams and calm juice
- Simmer till clams pop open
- Finish with parsley and extra virgin olive oil
this looks delicious!!!! 22 Bowen’s, The Mooring, and Castle Hill are 3 of my favorite restaurants!
I hope you post more recipes on this blog in the future! Thanks for sharing!
Thanks RhodeyGirl! Glad you like it! Nice blog btw, it looks like you’ve been having a lot of fun? Do you use twitter? You can follow us at: @RIRestaurants!