Linguini with red clam sauce

Linguini alla Vongole
(Linguini with Red Clam Sauce)

Ingredients:

• 3/4 c. baby clams w/ juice
• 3/4 c. marinara sauce
• 10 live clams
• 1/2 c. white wine
• 2 Tbsp. olive oil
• 1 Tbsp. butter
• 1 Tbsp. garlic chopped course
• 1 tsp. parsley
• pinch red pepper flake
• 1 1/2 Cup cooked linguini pasta

1. In a sauté pan on medium heat add olive oil and fresh clams. Sauté for 1 minute until clams begin to open.
   
   
2. Add garlic and butter. Saute until the garlic turns white.
   
   
3. Add baby clams with juice, white wine, parsley, and red pepper flakes. Stir all of the ingredients together.
   
   
4. Let the liquids come to a low simmer and then let it reduce for 2 minutes.
   
   
5. Then add the cooked linguini to the sauté pan mix and plate. Garnish the plate with parsley and bread sticks.

About Gaspare's:
Gaspare's Pizza House and Italian Restaurant has been family owned and operated in San Francisco since 1956. It is one of the first Italian pizzerias in SF still open today. Gaspare & Robin took over the restaurant in 1985. They have loyal clientel who have been patronizing the restaurant for generations. They used to come in when they were dating, then with their children and now with their grandchildren. Like other Italian restaurateurs in San Francisco, Gaspare Indelicato was born in Italy and found an opportunity to share his passion for food and hospitality in San Francisco. The ambiance and menu have remained virtually the same since the 1950's.

They're also hosting their 2nd annual golf tournament soon. Last year their patrons raised $2,000 for the Marin Humane Society. This year they will be raising money for the Marin Food Bank. The tournament is June 1st at Indian Valley Golf Course. For more information email daniel.indelicato@gmail.com.

Gaspare's Pizzeria Ristorante Bar
200 Merrydale Rd.
San Rafael, CA 94903
(415) 472-7101

5546 Geary Blvd.
San Francisco, CA 94121
(415) 387-5025

Website: http://www.gasparespizza.com

About Daniel Indelicato:
Owner Daniel Indelicato is a graduate of San Francisco's City College Culinary Arts and Hospitality Studies. Gaspare & Robin's son Daniel wanted to pursue the family business. The restaurant was like his playground growing up. Daniel began to help at the family establishment during high school, then studied culinary arts and hospitality in college. Worked in other SF establishments to gain experience and then at the age of 25 opened and operates the second family restaurant in Marin County since 2007.