Linguine Vongole

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Dona Bourgery Food Stylist

Ingredients

  • Muddled raspberries
  • Cream of coconut
  • Fresh lime juice
  • 6 tablespoons olive oil
  • 3-4 cloves garlic
  • ¼pepperoncino
  • 4lb clams, scrubbed
  • 1 cup a dry white wine
  • 1 lemon, juiced
  • ¼ teaspoon kosher salt. plus a pinch or two
  • 4 tablespoons flat Italian parsley, minced
  • ● 1 lb of linguine
  • ● Pecorino Romano cheese
  • 2fl oz Cabo Wabo Blanco Tequila
  • ¼fl oz Cointreau
  • Sour mix
  • Vine Tomatoes
  • Fresh Mozzarella Roll Sliced
  • Fresh Cherry style Mozzarella
  • Green, Pink, White Peppercorns crushed
  • Olive Oil
  • Fresh Basil Leaves

Directions

Crush peppercorns with a mortar pestle and set aside. For each pinwheel layer sliced tomato, basil and mozzarella, place on a serving platter. Sprinkle tops with crushed peppercorn mixture, drizzle with olive oil and
serve.

For the Peppercorn balls dip in olive oil and roll over peppercorn mixture, serve on a platter over a bed of basil leaves. Another serving suggestion is make small skewers, with cherry tomatoes, olives, mushrooms or any fresh vegetable or cold cuts of choice and serve.
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