Recipe: Linguine with Mussels, Clams and Saffron
Two Servings
Ingredients:
- 6 oz of fresh Linguine
- 2 tablespoon of EVOO
- 1/2 medium Onion (sliced)
- 1 clove of Garlic
- 3 leaves of Basil
- Pinch of Saffron
- 1 oz white Wine
- 4 oz of Fish stock
- 16 Med Mussels
- 16 Manila Clams
- Salt to taste
- Black Pepper to taste
- 1 teaspoon chopped Parsley
- Heat EVOO in a saute pan over low/medium heat.
- Add Onions and Garlic.
- Add 1/3 of Fish stock, Saffron and cook for about 1 minute.
- Add Clams, Mussels, Salt and Pepper.
- Add Wine and let cook for about 1/2 minute.
- Add the rest of Fish stock and cook cover until Clams and Mussels will be open. (about 1-2 minutes)
- Shell Clams and Mussels and separate from the cooking Juices.
- Blend the cooking Juices in a blender with the Basil leaves.
- Bring to a boil a large pot of salted Water and cook the Pasta for about 1 minute.
- Heat the blended cooking Juices mixed with the shelled seafood.
- Drain the Pasta and add to the seafood mix and finish cooking for about another minute.
- Add the parsley and serve in hot bowls.
La Ciccia
291 30th St (cross street is Church)
San Francisco, CA
Website: www.laciccia.com
About La Ciccia:
Tucked away at the outer edge of San Francisco's Noe Valley neighborhood, La Ciccia is a 46-seat bastion of sunny Mediterranean food and hospitality, radiating the love of life that is the quintessence of Sardinia, and also radiating the affection of the husband and wife team of Massimiliano (Massimo) Conti and Lorella Degan, the restaurant's owners.
Since opening in 2006, they have developed a loyal following of those seeking to expand their experience of regional Italian cuisine, and those who enjoy the honest dishes derived from the coastal and farmland ingredients of this lesser-known Italian island.
About Lorella Degan and Massimiliano Conti:
Massimiliano is the chef and Lorella runs the wine program and the dining room. Husband and wife, Massimiliano Conti and Lorella Degan, own La Ciccia and work together to take you to a culinary journey through the Italian island of Sardinia. Massimiliano is committed to use the freshest and the most authentic ingredients from his native island, resulting in pungent, lively, flavorful food.
The all Italian wine list, with over 180 labels selection represent every Region with more than a quarter devote to Sardinia in order to pair the traditional earthy flavors as well seafood influence of Sardinia cuisine.
Although Massimo and Lorella moved to the United States in the mid-1990's, it took more than a decade before the dream of opening their own restaurant was realized. Massimo was born in Sardinia in Campidano which is inland in southwest Sardinia and at the foot of a mountain.
It is an agricultural area - with wheat, vegetables, wild greens, sheep, goats, olives, radishes, lettuces, and artichokes. He includes dishes from all of Sardinia on his menu, but many are from his homeland. Massimo went to hotel school in Sardinia, and then left at 17 to work on Princess cruise ships for three years where he learned English. He then spent two years in Montepulciano working with a chef friend.
They ran restaurants, did catering and acted as restaurant consultants -- they were young and worked day and night. There, he developed a passion for wine and gained a great deal of knowledge. He went to Washington, DC on vacation and to visit a friend who was working in restaurants there. He was recruited as a sommelier by the owner of Galileo.
He also helped with a new restaurant concept with this owner called Il Radicchio which was a highly successful quick pasta restaurant. Conti was in DC from 1993-96.
