This week’s recipe, for linguine mare chiaro (pasta ribbons, mussels, clams, shrimp, scallops and tomato sauce) was stolen “con permesso” from Marc Schoenfield, executive chef at Il Fornaio Cucina Italiana in San Francisco.
The Il Fornaio restaurant group has spread from coast to coast, now comprising 21 full-service restaurants. The company originated from a bakery that opened in Milan, Italy, in 1975, in an effort to save the disappearing tradition of the neighborhood bakery.
Il Fornaio has achieved the difficult combination of becoming a successful restaurant chain while still managing to maintain its authentic Italian roots.
About the chef
Executive chef Marc Schoenfield brings the extensive knowledge and hands-on experience he gained while traveling and researching Italy’s culinary roots to the menu at Il Fornaio. He runs his kitchen based on the company’s mission: to deliver truly authentic Italian cuisine.
A native of New York City but a resident of San Francisco for more than 11 years, Schoenfield has developed menus and restaurant concepts at several other successful San Francisco restaurants as well as across the U.S. He brings inventiveness along with his diverse experience to Il Fornaio, and focuses on simple, fresh ingredients and traditional Italian cooking methods.
Il Fornaio Cucina Italiana
1265 Battery Street (located in Levi's Plaza)
San Francisco, CA 94111
Linguine mare chiaro is served at Il Fornaio for $21.95. This recipe makes 6 restaurant servings.
Linguine mare chiaroMarc Schoenfield of Il Fornaio Cucina Italiana
6 restaurant servings
Heat 1/4 cup of the olive oil in a large sauté pan over medium-high heat.
Add 3 of the garlic cloves and cook 2-3 minutes.
Add the clams and mussels in their shells.
Cover and cook until the shells open, 2-3 minutes. Transfer to a bowl.
Strain the cooking liquid and reserve in a separate bowl.
Wipe out the pan and return to the stove.
Add 1/3 cup of the olive oil and heat over high heat.
Add the remaining garlic clove. Cook 1 minute.
Add the tomatoes and basil and cook 3-5 minutes.
Add the reserved liquid from the clams and mussels. Bring the mixture to a boil.
Reduce the heat and simmer for 25 minutes.
Meanwhile, heat the remaining 1/4 cup of olive oil in a large sauté pan over medium-high heat.
Add the shrimp, scallops, half of the parsley, 1 teaspoon of the salt, and the pepper. Cook 1-2 minutes.
Add the wine and cook 1 minute.
Remove the shrimp and scallops.
Cook the remaining liquid until the wine is reduced by half; about 2 minutes.
Bring 5 quarts of water and the remaining 5 teaspoons of salt to a boil in a large stockpot over high heat.
Add the pasta and cook until tender. Transfer to a colander to drain.
Add the clams, mussels, shrimp and scallops to the tomato sauce, reserving about 6 of each for a garnish.
Add the pasta to the tomato sauce and toss to coat well.
Transfer to a platter and arrange the reserved seafood around the edges of the pasta.
Drizzle with the extra-virgin olive oil and sprinkle with the remaining parsley.
249516286048106048260487plus 1/3 cup olive oil0.5cup1/2 cup plus 1/3 cup olive oilgarlic cloves, smashed44 garlic cloves, smashedsmall, fresh clams, well rinsed1818 small, fresh clams, well rinsedmussels, well rinsed and de-bearded1818 mussels, well rinsed and de-beardedcanned whole tomatoes, cut lengthwise into strips3cup3 cups canned whole tomatoes, cut lengthwise into stripsfresh medium basil leaves, torn into small pieces66 fresh medium basil leaves, torn into small pieceslarge shrimp, peeled and deveined1818 large shrimp, peeled and deveinedlarge scallops1818 large scallopschopped fresh italian parsley0.25cup1/4 cup chopped fresh Italian parsleysea salt6teaspoon6 teaspoons sea saltfreshly ground pepper0.25teaspoon1/4 teaspoon freshly ground pepperdry white wine1cup1 cup dry white winedry linguine1pound1 pound dry linguineextra virgin olive oil2tablespoon2 tablespoons extra-virgin olive oil
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