COPY-Linguine con Vongole and Mozzarella Tasting Caprese


Linguine con Vongole
Courtesy of: Executive Chef Joey Maggiore, Vivo! Ristorante
•    20 fresh clams, Cockles or Manila Clams
•    1 clove garlic, minced
•    1⁄8-1⁄4 teaspoon dried red pepper flakes
•    2 tablespoons extra virgin olive oil
•    2 teaspoons fresh parsley chopped 
•    1⁄2 cup white wine
•    1bag fresh linguine or dried imported 
•    1 table spoon of unsalted butter
Start boiling salted water and add linguini, cook to al dente (not too soft, firm to the bite.) In a sauté pan, heat olive oil over medium heat. Add garlic and red pepper flakes until browned. Add clams and white wine and parsley, let simmer and then add clam juice.  Let simmer for about 5 minutes over medium heat and then, add butter, salt and pepper to taste. Add al dente linguini and serve in bowl- Bon Appétit! 

Mozzarella Tasting Caprese

1 tomato sliced  
4 thick slices of roasted eggplant 
6 mint leaves chopped
1 each Burrata  
2 each Mozzarella di Buffalo 
1 loaf of Ciabatta bread 
1 bunch of baby arugula 
½ cup extra virgin olive oil 
½ cup balsamic vinegar 

Place bottom tomato slice onto a plate and season with sea salt and black pepper. Spread Burrata cheese over tomato slice and top with roasted eggplant slices and arugula. Drizzle with balsamic & olive oil. Repeat cheese-tomato-eggplant- arugula layering process with remaining slices.
Serve with ciabatta toast points.