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The coastal spirit of Italy is alive at Phoenix restaurant Michelina’s Ristorante Costa Compagnia, where the menu is full of seafood-centric dishes.
One classic meal is Linguine con Vongole, a dish that may seem simple but is easy to taint with wine or cream sauce, says chef/owner Michelina DiSibio (whom we profiled yesterday in Chef Chat.)
Linguine con Vongole (White Clams Sauce)
2 servings
6 tablespoons of light olive oil
1 tablespoon fresh garlic, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
Pinch red chiles, crushed (optional)
Salt and pepper to taste
16 ounces canned clams (fresh or frozen can be used)
1/2 pound linguine (al dente, cooked 6 minutes)
In a large skillet, saute garlic in oil until golden. Add clams and seasonings. Cook over medium heat for 7 or 8 minutes. Serve on linguine. Enjoy!
