"Recipes from the Chef's Kitchen"

Show 952

Hank's Pasta Bar

600 Montgomery St.
Alexandria, Virginia 22314
571-312-4117
www.hankspastabar.com

 
Nicolas Flores - Executive Chef


Linguini with White Clam Sauce

Ingredients:
(Serves 2)
1)   lb. Linguini Pasta (dried)
2)   1 lb. Clams (with shells)
3)   5 Cloves Garlic (sliced)
4)   1/8 cup Clam Juice
5)   1/8 cup White Wine
6)   5 tbs. Extra Virgin Olive Oil (reserve 2 tbs. to finish)


Preparation:
1)   Cook Linguini according to instructions.
2)   Heat large saucepan on medium heat.
3)   Add Extra Virgin Olive Oil, Garlic Slices and Clams to pan and cook for 2-3 minutes.
4)   Remove from heat, add White Wine, then return to heat and cook until Clams open.
5)   Add Clam Juice directly to pan.
6)   Add al dente Linguini, Parsley and remaining Extra Virgin Olive Oil to pan and toss.
7)   Serve and enjoy!



Vegetable Paccheri

Ingredients:
(Serves 2)
1)   lb. Paccheri Pasta (dried)
2)   lb. Fava Beans (fresh or frozen)
3)   lb. English Peas (fresh or frozen)
4)   lb. Baby Carrots (roasted and cubed)
5)   lb. Cherry Tomatoes (quartered)
6)   5 Cloves Garlic (sliced)
7)   cup Vegetable Stock or Reserved Pasta Water
8)   5 tbs. Extra Virgin Olive Oil (reserve 2 tbs. to finish)
9)   1 Bunch Mint (chiffonade)

Preparation:
1)   Cook Pacherri according to directions.
2)   Heat large saucepan on medium heat.
3)   Add 3 tbs. Extra Virgin Olive Oil, sliced Garlic and Tomatoes to
       pan and cook 1-2 minutes or until Tomatoes start to melt down.
4)   Add Fava Beans, English Peas, Baby Carrots and sautee.
5)   Add 1 tbs. of Pasta Water or Vegetable Stock at a time, as needed.
6)   Add cooked Paccheri and 2 tbs. Extra Virgin Olive Oil to pan and toss.
7)   Transfer everything to a plate and scatter chiffonade Mint to finish.
8)   Serve and enjoy!


Good Eating!!!