Lunchbreak: Gemini Bistro chef Jon Keeley makes chitarra vongole

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Gemini Bistro
2075 N. Lincoln Avenue
(773) 525-2522

Chitarra Vongole

Pasta - 6-8 portions
3 cups "00" flour
1 cup semolina flour
6 whole eggs
4 egg yolks
2 tsp. salt
1 1/2  tsp. extra virgin olive oil

Mix all wet ingredients and add into dry. Knead until you get a solid dough ball and let rest for 3 hours then proceed to roll out pasta.

2 Tbs. garlic
3 Tbs. extra virgin olive oil
4 oz. diced guanciale
1 cup diced leeks
30 each manila clams
2 cups white wine
4 cups clam juice
2 cups chopped clams
1 Tbs. lemon juice
3 oz. butter

Sauté garlic and oil go in a pan with guanciale until the guanciale is rendered crispy. Add in leeks until softened. Add in manila clams (8-10 clams/order), deglaze with white wine and cover. Steam open clams so they release their natural juices into the wine. After alcohol is cooked off, add clam juice, chopped clams and pasta (which has been precooked to al dente). Finish with whole butter and lemon juice, crispy garlic chips, salt and pepper.


Rustic House

1967 N. Halsted Street



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