LOUISVILLE, Ky. (WDRB) -- Impress you guests by making Volare Ristorante's Linguini Frutti di Mare for Derby. Executive Chef Josh Moore shows how to make a his signature seafood pasta dish.
Linguine Frutti di Mare
2 tsp garlic
1 Tbsp EXVOO
1 Tbsp Unsalted Butter
1 tsp Crushed Red Pepper
4 each 8-12ct Shrimp(peeled & deveined, tail-on)
4 U-10 Scallops
12 Littleneck Clams
12 P.E.I. Black Mussels
1 cup Salmon & Seabass cubed
4 ounces Chopped Clams with juice
2 cups Pinot Grigio
4 cups Marinara
¼ cup Italian Parsley & Basil chopped
Salt & Fresh Cracked Pepper to taste
1 # Linguine Pasta (cooked al dente while sauce is cooking)
Sauté the garlic in the evoo & butter on medium high heat for 1-2 minutes add the crushed red pepper and all seafood except the chopped clams. Saute for 2 minutes, then add pinot grigio, chopped clams, and marinara. Once the mussels, littleneck clams, shrimp, and scallops are cooked, remove them from the sauce. Drain the pasta and toss in the sauce. Arrange shellfish on top, garnished with chopped herbs and serve immediately, enjoy!
"An Evening of Bourbon & Cigars" Wednesday, May 4, 2016 at 6 p.m.
Volare Italian Ristorante will host "An Evening of Bourbon & Cigars" on Wednesday, May 4th. The annual Derby event is sponsored by local favorites and nationally acclaimed Maker's Mark 46 and Ted's Cigars.
Enjoy Chef Josh Moore's Derby menu under the Volare tent or inside the restaurant. Ted's Cigar Bar will feature several limited edition cigars. Music will be provided by Robbie Bartlett.
Reservations are being taken now by calling 502-894-4446.
And celebrate Mother's Day with Volare Ristorante's Mother's Day Brunch or Dinner on Sunday, May 8, 2016. And you can surprise mom with a gift card. Now through Mother's Day, save 20% off gift cards of $100 or more.
2300 Frankfort Avenue
Louisville, KY 40206
Volare Italian Ristorante is a fine dining restaurant serving modern Italian cuisine with southern hospitality. "Volare," "to fly" in Italian, is a fitting namesake for a dining experience that soars, ascending beyond the ordinary
About Chef Josh Moore:
Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.
He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.
Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.
As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.
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