By: The Food Hunter
With at-home entertaining enduring as a crucial aspect of our social lives as we move into fall, the ever-reliable dinner party has recently seen a resurgence in popularity. This vermouth-enhanced pasta from Chef Michael Pirolo, is sure to impress friends and family at your next dinner party this autumn.
Spaghetti & Clams
4 oz fresh spaghetti (can be purchased through Macchialina)
1.5 tablespoons diced leeks
1 garlic clove thinly sliced
½ shallot sliced
3 scallions whites, whole
3 scallion greens sliced
4 cherry tomatoes halved
2 tbsp olive oil
1 lemon zested
2 Tbsp toasted Panko Breadcrumbs
Celery leaves to garnish
¼ c Noilly Prat
12 ea clams
1 tsp chili flakes
¼ lemon, juiced
1) In a large sauté pan add the olive oil and leeks, garlic, scallion whites, chili flakes, & shallots and sauté on low heat until translucent
2) Add the clams and the Noilly Prat and cover until the clams open
3) Cook the spaghetti in plenty of salted water. Once cooked, drain and add to the sauté pan and cook together until the sauce has a nice consistency. Finish with scallion greens and lemon juice.
4) Plate and top with lemon zest and toasted panko breadcrumbs.
1) In a large sauté pan add the olive oil and leeks, garlic, scallion whites, chili flakes, & shallots and sauté on low heat until translucent
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3) Cook the spaghetti in plenty of salted water. Once cooked, drain and add to the sauté pan and cook together until the sauce has a nice consistency. Finish with scallion greens and lemon juice.
4) Plate and top with lemon zest and toasted panko breadcrumbs.
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