Cooking Up Authentic Italian Fare

Cooking Connection: Linguine with Clam Sauce

For this week’s Cooking Connection we made an Italian seafood dish with Victor Recchia, father of FOX 21 Meteorologist Gino Recchia. 

Victor has owned Calo Ristorante in Chicago for almost 54 years. 

Victor says he loves to be around food and to cook. 

He showed us how to make Linguine with White Clam Sauce. 

Calo Ristorante is located at 5343 N Clark St, Chicago, IL 60640.

You can learn more at calorestaurant.com. 

Linguine with White Clam Sauce

-Heat oil in pan

-Add garlic

-Once sizzling, add garlic

-Once you can smell the garlic, add the clams

-Cover and let steam

-After a few minutes add 6 oz. of clam juice

-When clams start to open, add 4-6 oz. of white wine

-Add chopped clams if desired

-Add cooked pasta to white wine clam sauce

-Add fresh, chopped parsley

Let noodles finish cooking and enjoy!