Executive Chef Justin Ente
This edition’s recipe comes from Justin Ente, the executive chef at Reserve Casino Hotel, providing masterful dishes served in Ardore, as well as Market Street. With 10 plus years of experience, Ente, who was born and raised in Atlantic City, N.J., has opened four gourmet restaurants, and gained most of his experience working under Bobby Flay at Bobby Flay Steak in New Jersey. Prior to starting his career at Reserve Casino Hotel in May 2011, Justin worked as a sous chef at the Denver Country Club.
Clams Vangoulé
1/4 t of garlic
1/2 t of shallots
2c white wine
Lemon
10-12 clams
1 lb. of spaghetti
Oil
Add dash of oil into a hot sauté pan. Add garlic to hot pan and sweat until garlic is cooked. Add shallots and sweat until the shallots become translucent. Deglaze pan with 1 cup of white wine, add clams and cover until clams open. Once clams have opened add 1 lb of cooked spaghetti and remaining cup of white wine. Finish with a squeeze of lemon juice and chopped parsley for garnish.
