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
