Chef's Corner

MANILA, Philippines - The Bistro Group corporate chef Jonathan “Boom” Jota shares practical and helpful culinary tips and simple pasta recipes from his numerous favorites for you to take a virtual trip and bring the flavors of Italianni’s in your own homes.

Spaghetti Vongole Con Chorizo

Ingredients:

500 g. pasta

100 ml. olive oil

150 g. Spanish chorizo

25 g. garlic, minced

50 g. onions, minced

50 g. celery, minced

1 k fresh clams

150 ml. white wine

150 g. cherry tomatoes, sliced

 8 pcs. fresh basil, julienned

pinch of chopped parsley

225 ml. seafood stock

1 pc. chicken cube

pinch of salt

pinch of chili powder

1 tsp. garlic bits

Procedure:

Drop pasta in boiling water. Cook for seven minutes, until al dente.

On a medium-heat pan, add olive oil and sauté the chorizo.

Add garlic, onion, celery. Saute until translucent.

Add clams. When the shells open pour white wine and toss.

Add cherry tomatoes, basil and parsley. Stir.

Add seafood stock and chicken cube.

Season with salt, pepper, and chili powder. Add pasta and toss.

Garnish with garlic bits