Chef Chat: Peter DeRuvo's Paglia Fieno Pasta with Shrimp, Clams and Lemon

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​This Italian dish comes from Sassi's executive chef Peter DeRuvo, whom we profiled in yesterday's Chef Chat.

He says there are several things to keep in mind when making his Paglia Fieno Pasta: Don't burn your garlic, make sure every clam you have is open, don't overdose on the lemon juice and zest and make sure the pasta is al dente.

Follow those rules and deliciousness ensues.

Here's how to make it:

Paglia Fieno Pasta with Shrimp, Clams and Lemon
Serves 4

5 ounces spaghetti, linguini or tagliarini
1/2 cup extra virgin olive oil
1/2 bunch finely chopped oregano
5 shrimp, large, peeled and deveined
6 littleneck clams
1 tablespoon finely chopped lemon zest
2 cloves garlic, sliced
1 tablespoon chiles
2 tablespoons fresh lemon juice
2 teaspoons salt
1 teaspoon ground black pepper
Crushed red pepper to taste

Bring one gallon of water with 4 to 5 tablespoons of kosher salt to a boil. Sauté on medium heat the olive oil and a touch of butter, so it doesn't scald.

​Sear the shrimp until translucent, add garlic and splash of white wine (optional).

Reduce the mixture until all ingredients are seasoned to taste.

Place pasta into boiling water for 10 minutes until tender. Drain pasta and combine with sautéed shrimp, chiles and garlic. Place pasta on plate, incorporate all the remaining ingredients and taste for seasoning. Add touch of olive oil and fresh herbs, and serve.

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