Italian Clam Dinner for Any Season

Restaurateurs to the stars Rosanna Scotto and her daughter Jenna show Sherri how to prepare an easy Italian dinner of clam pasta, burrata caprese and signature cocktail that’s FRESH for any season!

For more information on the Scotto’s restaurant go to frescobyscottony.com/restaurant

Clam pasta Serves 6-8

• 32 oz pasta fresh (26 oz dry gluten free)
• 80 manilla clams (approx 10 per person)
• 1 quart clam juice (canned) 
• 1 cup white wine 
• 1 lb. chopped clams 
• ¾ lb. butter 
• 6 oz garlic sliced 
• 2 oz basil sliced 
• 10 oz roasted roma tomato chopped (store-bought sundried could also work)
• 3-4 oz olive oil (to lightly coat the pan plus a little extra for finishing)
• 1 teaspoon chili flakes (optional)
• Lemon oil to garnish (optional)
• ½ cup chopped parsley for garnish  

Method: have a large pot boiling water for the pasta seasoned with salt and a basket for the pasta and a large pan for the pasta. It’s also recommended you pre-cook the pasta ahead of time and hold. 

1. In a large sautee pan over medium high heat add the olive oil, to lightly coat the pan.
2. Once the oil has reached a light smoke add the garlic and then immediately add the clams and if possible cover the pan with a lid to avoid splatter also creating a pressure cooker environment. 
3.  With the pan still hot add the white wine this should then pop the clams open allow to simmer for 1 min.
4. Once the clams pop open add the clam juice and allow to simmer with the clams, add roasted tomato, sliced basil, chili flakes (optional) and butter.
5. Remove the clams and place them on the outside edge of the plate.
6. Add the PRE COOKED pasta to the boiling water to warm back up, strain pasta from water and then add the pasta to the remaining sauce, now add your chopped clams allow to cook for a minute or 2 adjust seasoning with salt, toss and fold the pasta well into the sauce, then add the pasta to the center of your clams and then pour over enough sauce to lightly coat the clams and the pasta. Serve and enjoy

Burrata Caprese Serves 6-8 people

• 8 ea 4 oz balls burrata
• 1 pint basil puree
• 1 oz soaked basil seeds
• 1 lb. baby heirloom cherry tomato
• 2-3 oz garlic croutons
• 1 oz basil seeds soaked in water for 20-25 minutes
• 3 fl oz Basil oil (optional for garnish, EVOO is fine as well)
• ½ oz Micro basil (optional for garnish)
• ½ cup balsamic glaze (optional for marinating tomatoes)
• 1 pint Basil puree (store bought pesto can work as well)
• ½ oz basil powder (optional)
• Sea salt and coarse cracked black pepper to garnish on top of burrata

Basil Puree:

• 4 oz blanched and cooled spinach
• 4 oz blanched basil blanched and cooled
• 6 oz ice
• 3 oz olive oil

Basil puree Method: combine all blanched ingredients, ice mixed throughout the spinach and basil, then add olive oil last, with a Vita prep or high powered mixed turn on to low, medium then high, once on high you’ll likely need a ladle or plastic plunger that comes with the machine to make sure the puree is formed and is thick be careful not to get to hot or it will turn the puree brown.  Yields about 1 pint

Plating: basil puree goes on the bottom of the plate, then add the tomatoes, croutons, arrange them alternately or stacked side by side, place the burrata on top of the croutons and tomatoes. Then add the basil seeds over and around  the tomatoes, finish garnishing with basil powder (optional), sea salt, black pepper and olive oil. Serve and enjoy

COCKTAIL – THE FRESCO AFFAIR

• 1.5 oz Botanist Gin
• 0.75 oz Amante 1530 liquor
• 0.25 oz Cointreau
• 0.25oz Campari
• Splash of freshly squeezed lime juice
• Lemon twist

Shake all liquid ingredients in a shaker with ice and pour into a highball glass. Garnish with a lemon twist. Cheers!

For More Information: https://www.frescobyscottony.com/restaurant