Chef Phil clams up in the kitchen

Chef Phil Murray from Phil's on Front in Traverse City prepares Linguini Vongole.

In this week's edition of Cooking with Phil, Chef Phil Murray makes Linguini Vongole.


12 wild baby clams

2 tblsp chopped garlic

1/2 tsp chili flakes

2 tblsp fresh chopped basil

2 tblsp fresh olive oil

1/2 cups white wine

6 ounces cooked linguini noodles

Get 10 in. saute` skillet hot.

Add olive oil and clams, garlic, basil and chili flakes.

Saute` for 1 minute and then add white wine.

Cover and simmer 8-10 minutes or until clams open up. Add linguini season with salt and paper to taste.