Serving for 2
2 Salmon fillets, 8oz each, grilled to desired temperature
1 lb. bag of pasta, your choice (pre-cook to al dente)


Ingredients for Pasta Sauce
1 jar Garozzo’s Sugo
1 can Chopped Clams with juice
1 cup of Heavy Cream
Salt and Pepper to taste
Red Pepper Flakes to taste
1 tsp Minced Garlic


Ingredients for Pesto
5 lb. Fresh Basil
5 lb. Spinach, reserve a small amount to sauté prior to serving
2 oz. Pine-nuts
1 tsp Minced Garlic
2 oz. Parmesan Cheese
6 oz. Extra Virgin Olive Oil


Directions for Pesto:
To make pesto, in blender combine spinach, basil, garlic and cheese while slowly adding the oil and pine nuts to make a paste.


Directions for Pasta Sauce:
Over medium heat, combine the jar of Garozzo’s Sugo, chopped clams with juice and minced garlic in a skillet.
Add red pepper flakes, salt and pepper to taste.
Set sauce to a boil; once boiling add heavy cream and pre-cooked pasta.
Reduce heat to simmer for 5 minutes.


To Serve:
While sautéing the spinach in olive oil for a few seconds, plate the pasta.
After spinach is sautéed, place on top of pasta.
Add the grilled salmon to the dish.
Drizzle the top with Pesto.
Garnish the plate with pine nuts if desired.


Number of Servings: 2
Prep and Cooking Time: 30 minutes


Recipe by: Mike Garozzo
Restaurant Name: Garozzo’s Ristorante