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)
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!
Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.