Lunchbreak: Piccolo Sogno Due chef Tony Priolo makes spaghetti

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Piccolo Sogno Due
340 N. Clark Street
(312) 822-0077

Piccolo Sogno
464 N. Halsted
(312) 421-0077

Spaghetti Nero ai Frutti Di Mare

2 ounces cleaned calamari-sliced into rings
3 Manila Clams in the shell-washed
3 Prince Edward Island Mussels-washed
5 shrimp - peeled and deveined
1 ounce dry white wine
2 ounces shellfish stock
1/2 ounce brandy
3 ounces Mt. Vesuvius cherry tomatoes (or just regular cherry tomatoes)
1.5 ounces extra virgin olive oil
1 clove    garlic-sliced
1 Tablespoon butter-unsalted
1 pinch Italian parlsey-washed and chopped
sea salt and black pepper to taste
4 ounces fresh black spaghetti cooked for 1 minute in boiling salted water

In a small braising pan, heat 1 ounce of the olive oil and add garlic slices.  Season the shell fish and set aside. Toast slightly and then add the dried shrimp and calamari. Sauté for 2 minutes and then add the mussels and clams. Deglaze the pan with the white wine and brandy. Cook until almost dry. Add the tomatoes and shellfish stock and bring to a boil and then turn to a simmer. At this point, the mussels and clams should be open. Add the chopped Italian parsley and butter. Season the sauce with sea salt and pepper. Add the cooked spaghetti and tossed together adding the remaining 1/2 ounce of extra virgin olive oil. Adjust the seasoning and serve.

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