Wouldn't it be fantastic if celebrity chefs cooked dinner for you every
night? StarChefs offers the next best thing — Quick Meals, fast and
easy recipes from the country's hottest chefs. Every week you'll receive a
QuickMeals newsletter including: 5 QuickMeal recipes from a different
celebrity chef, shopping list for the week, chef's "ideal" pantry
list, and wine pairings.
Ryan Poli
Chef Ryan Poli's week of QuickMeals is inspired by his travels around the globe. Chef Poli began his career under Steve Chiapetti in his native Chicago at Mango, after which he traveled extensively, training in both classic and modern French and Spanish cuisines. From Le Francais in Chicago to The French Laundry in Napa and La Broche in Madrid, Poli refined his skills in the some of the world's most highly regarded kitchens. In 2005, he landed back in Chicago as executive chef of Butterwhere he designed a menu emphasizing the freshness and purity of his ingredients. Poli then returned to Spain to further polish his savory and pastry skills by working with Martin Berasategui at Restaurant Martin Berasategui and at El Celler de Can Roca under Joan and Jordi Roca.
After spending some time in Arizona, Chef Poli has recently relocated to Chicago, where he is now chef de cuisine at Perennial.
Linguini With Clams, Shrimp, and Scallops
By Ryan Poli
INGREDIENTS:
- 16 ounces linguini
- 3 Tablespoons olive oil
- 8 shrimp, peeled and deveined
- 8 small scallops
- Kosher salt and freshly ground pepper
- 12 clams
- ½ Tablespoon minced garlic
- 1 teaspoon chile flakes
- 1 cup white wine
- 2 cups clam juice
- 6 ounces unsalted butter
- 2 Tablespoons roughly chopped Italian parsley
INSTRUCTIONS:METHOD:
Cook pasta in salted boiling water to al dente, then drain. Heat oil in a medium-sized skillet. Season the shrimp and scallops with salt and pepper and cook for 1 to 2 minutes per side. Remove from pan. Add the clams and cook, covered, over medium-low heat until open. Add the garlic and chile flakes. Deglaze with the wine and reduce by half. Add the clam juice and reduce by half. Stir in butter until melted. Add the pasta, shrimp and scallops, and toss to combine. Add the parsley.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 15 minutes
Cook time: 30 minutes
Round Out the Meal:
With a green salad.
Kid Friendly:
Omit the chile flakes.
Wine Pairing:
An Italian Pinot Grigio such as Oriel Portia.
