A Spokane native, Chef Tracy McLaughlin started his restaurant career at age 16. He chose this recipe because it’s made from the best ingredients, and they can be purchased at the local hometown market.
SICILIAN SAUCE
» 4 oz butter
» 1 oz minced garlic
» 1 oz minced shallots
» 1 oz fresh basil chiffonade
» fresh oregano
» red pepper flakes to taste
» 6 oz white wine
» 16 oz clam juice Melt butter.
Sauté garlic, shallots and red pepper flakes. Deglaze with white wine. Reduce by half. Add clam juice and fresh herbs. Allow to simmer.
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SEAFOOD
» 1/2 lb U-15 prawns
» 1/2 lb bay scallops
» 1/2 lb manila clams
» 1/2 lb penn cove mussels
» 3 oz butter
» 3 oz garlic
» fresh basil
» 6 oz white wine Melt Butter.
Sauté prawns, scallops and garlic. Add clams, mussels and white wine. Steam shellfish. Make parardella pasta al dente.
Photography By Ellie Grey
As Featured In: Premier 2017 SPO Edition