What's Cooking: Robke’s Linguini Chop Chop
Chef Vera Selvaggio, of Robke's of Northport
, shows News 12's Lily Stolzberg how to make Linguini Chop Chop.
1 lb. of linguini
2 dozen little neck clams in the shell, washed & dried
1 dozen shrimp, cleaned, deveined & cut in half
5 cloves of garlic, sliced
1 plum tomato, blanched & chopped
½ cup of claim juice
½ cup of white wine
¼ cup of extra virgin olive oil
½ to 1 tsp. of crushed red pepper flakes (optional)
Salt to taste
Chopped Italian parsley to garnish
To begin, bring a large pot of water to a boil to cook the linguini.
In a separate large skillet, with a cover- heat the oil on a medium flame.
Once the oil is heated, add the sliced garlic and cook until golden brown.
Then, add the clams & white wine. Cover the skillet, and lower the flame until the clams start to open (approximately 7 minutes depending on the size of the clams). Then, add the shrimp and the fresh tomato and drop the pasta in the boiling water to cook until al dente.
Once the clams are all open, add the butter and bring everything to a lower simmer. Then, add salt & fresh Italian parsley.
Remove the shrimp and clams & set aside. Add the linguini to the sauce and sauté for 3-4 minutes on a low flame, drizzling some extra virgin olive oil.
Then return the shrimp & clams to the bowl and serve.