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Fennel
Saffron AquaGem Clams with
Proscuitto Bandolino Pasta
By Chef Bradley Ogden,
Lark Creek Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago, IL.
Made
with:
AquaGem Clams
Ingredients:
1 cup Fennel (shaved)
6 each Garlic Cloves (whole)
1/2 tspn. Saffron Threads
4 oz. Butter (whole, unsalted)
1 cup Leeks (julienne)
2 tbls. Cilantro Oil
Saute
all ingredients untill tender.
4
lbs. Clams (rinsed well)
2 cups Reisling Wine
2 cups Water
Cilantro Leaves
1 pot Boiling Water
4oz. Bandolino Proscuitto Pasta
Procedure:
Put pasta in boiling water. Cook until firm texture. Drain
and set aside. Add wine and water to pot. Bring liquid
to a boil. Add clams. Steam till clams open. Place clams
in large safari bowl. Disregard clams that do not open.
Add pasta. Top with cilantro leaves. Serve with garlic
bread or toast rouille
Other
Great Fusion Recipes:
Balsamic
Fig Marinated Pork Tenderloin with
Lulu's Balsamic Fig Vinegar
By Chef Bradley Ogden, Lark Creek Inn,
Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago, IL.
BBQ
Quail Basted in Molasses with Asian Slaw
By Chef Bradley Ogden, Lark Creek Inn,
Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago, IL.
Caviar
and Smoked Salmon Cakes
By Chef Bradley Ogden, Lark Creek Inn,
Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago, IL.
Cilantro
and White Balsamic Vinaigrette
By Master Chef Robert Sturm, Custom Foods,
Chicago, IL. and
Executive Chef Kathy Ruiz, Landry's Seafood Houses, Houston
TX
Fennel
Saffron AquaGem Clams with Proscuitto Bandolino Pasta
By Chef Bradley Ogden, Lark Creek Inn,
Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago, IL.
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