Miss Katie’s house-made recipe derived from the Napoleon House in the New Orleans’ French Quarter. Pimms No.1, Ketel One Vodka, Muddled Cucumber, Sprite, Ginger Ale, House-Made Honey Syrup and Lemonade with a long slice of cucumber

Miss Katie’s Pimms Cup

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Fresh clams in the shell sautéed with white wine and garlic tossed with linguine pasta

Soak the fresh clams in cold water for at least 30 minutes to help them expel any sand. Rinse under cold running water and scrub the shells to remove any dirt.

Clean the Clams

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.

Sauté Garlic

Add the cleaned clams to the skillet, along with the white wine and red pepper flakes. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.

Add the Clams

Add the cooked linguine to the skillet with the clams. Toss gently to combine, adding reserved pasta water a little at a time if the mixture seems dry. Season with salt and black pepper to taste.

Combine Pasta and Sauce

Remove the skillet from heat and stir in the chopped fresh parsley. Serve immediately.

Finish with Parsley

Linguine pasta

Fresh clams (littleneck or Manila)

Olive oil

Garlic, minced

White wine

Red pepper flakes

Fresh parsley, chopped

Salt

Black pepper