Portuguese Littlenecks

littlenecks

We’re making Portuguese Littlenecks with Chef Michael Johnson from The Pier Restaurant.

Ingredients:
12 little necks
4 oz chourice
2 oz minced shallot
2 cloves minced garlic
1/2 oz fresh jalapeño sliced
1/2 cup marinara sauce
3 oz olive oil
1 cup chicken stock
1/2 cup white wine
Salt and pepper
1 oz chopped parsley

Steps:
1. Sautée shallot garlic chourice and jalapeño in olive oil till translucent.
2. Add little necks and sauté 1 min.
3. Deglaze with white wine, add stock and marinara.
4. Cover and cool until necks open.
5. Reduce sauce slightly and toss with pasta.
6. Garnish with fresh herbs and toast points.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s