Italian Cooking with Chef Dean from Bravo!

Cooking Italian with Chef Dean from Bravo!

We're joined in the WFMY News 2 Kitchen with Executive Chef Dean Cavaletto from Bravo! Cucina Italiana. On the menu today: Liguine with Clam Sauce and Shrimp and Lobster Campanelle. Enjoy!

Linguine with Clam Sauce
½ oz    ladle    Blended oil        
½ oz        Applewood Bacon, cooked, ¼" julienne
2 tsp        Red Pepper Flakes 
2 tsp        Roasted Garlic Pesto 
2 oz        Clams, Baby
1 scoop    Butter, Whole 
1 Tbsp        Parm/Romano Blend
6 oz        Linguine
1 pinch        Parsley, chopped    

Method:
In a saute pan, place oil, bacon and chili flakes, saute. Add roasted garlic pesto, saute. Add clams in shell, clam broth and alfredo, stir to compote. 
Add baby clams, butter and Parm/Romano blend, simmer. 
Drop linguine in pasta water to hear. Drain linguine and add to saute pan. Separate linguine and clams in pan and toss. 
In pasta bowl, place linguine in first and top with remaining ingredients, reserving the clams in the shell. 
Place clams in shell around noodles and garnish with parsley. 

Clam Broth
16 oz Water 
3 Tbsp Clam Broth Concentrate
Measure out 16 oz water and add concentrate, mix well. 

Shrimp and Lobster Campanelle
2 ea.    ½ oz.    Blended Oil
2 ea.    2 oz.    Button Mushrooms, sliced 
8         Shrimp, 31/40
½ tsp        Garlic, chopped
¼ tsp        Crushed Red Pepper
2 oz.        Lobster Meat
2 oz.        Roma Tomatoes, diced 
2 oz.        Green Onion, cut on the bias
2 ea.    3 oz.    Lobster Ravioli Sauce
2 ea.    1 oz.    Parmesan/Romano Blend
¼ tsp.        Salt and Pepper Mix
1 scoop    Lobster Butter
7 oz.        Campanelle
1 Tbsp        Pesto Crumbs 
1 pinch     Parsley, chopped     
        
Method:
Heat oil in pan. 
Add mushrooms and sear.
Add shrimp, cook halfway and flip. 
Add garlic and crushed pepper, sauté.
Add lobster, tomatoes and green peppers, sauté.
Add lobster ravioli sauce and parm/romano.
Season with salt and pepper.
Add lobster butter, stir to incorporate. 
Drop pasta in pasta water until hot, drain and add to pan. 
Toss well and place pasta on a plate.
Garnish with pesto crumbs and chopped parsley. 

Copyright 2017 WFMY


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