FOOD
CHEF’S TABLE
Our new food series highlights seasonal recipes selected by head chefs at Santa Barbara County’s best restaurants. We hope you will try them out in your own kitchen— bon appetit!
Four Seasons Hotels and Resorts throughout the world present a ‘taste of place’ in dining venues designed to showcase local culture and fresh produce reflective of the destinations in which the resorts are located. At Four Seasons Resort The Biltmore Santa Barbara , the “American Riviera” is expressed in flavors Executive Chef Marco Fossati imparts, calling upon seminal cooking experiences and training in his native Italy and throughout the Mediterranean. This summer, Chef Fossati—a celebrated Four Seasons culinary leader new to Santa Barbara—re-launched menus at both the resort’s ocean-view Bella Vista and at Tydes, which offers an exclusive and unique oceanfront dining experience. Chef Fossati recognized his passion at an early age, cooking alongside his grandparents in Genoa. He began his Four Seasons career 18 years ago at the Hotel Milano property and was named Sous Chef at the Michelin-starred Carpaccio restaurant at Hotel Royale Monceau in Paris. He was subsequently named Chef de Cuisine at Flavio Briatore in Porto Cervo, Sardinia and at C.O.C. restaurant in Hamburgh, Germany. Most recently, Fossati was Chef de Cuisine at Four Seasons Sharm el Sheikh (Egypt) and, for the past six years, Executive Chef at Four Seasons Silicon Valley (Palo Alto). Reservations: 805/565-8237; 1260 Channel Dr., Montecito.
FRESH PA STA ALLE VONGOLE to a boil in a 5-qt. pot. Season lightly with salt (the Italian trick: 1 Lt. of water, 100 gr. pasta, 10 gr. sea salt) add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
BRING 3 QUARTS WATER
Meanwhile, heat 3 Tbsp. oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending
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Serves 2.
on size of clams. As clams open, use tongs to transfer them to a bowl. Add 1/4 cup of the reserved pasta water to skillet, the cherry tomatoes; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil and fresh grated black peppercorn.
INGREDIENTS
Kosher salt, to taste 6 oz. spaghetti 4 Tbsp. extra-virgin olive oil, divided 1 garlic clove, thinly sliced 1 tsp. crushed red pepper flakes 8 cherry tomatoes (halved) 1/4 cup white wine 2 lb. cockles, Manila clams, or littlenecks, scrubbed 2 Tbsp. roughly chopped fresh flat-leaf parsley