When sautéing the base ingredients for any sauce, it is best to use grapeseed or canola oil, because of the higher smoke point. Make sure your skillet is very hot before adding vegetables and meat. Clams must be fresh and still alive, and they will quickly cook in their shells, in the sauté pan. Cook the linguini al dente, and top with the delicious sauce and fresh clams.
Nikki operates 24 Prince Restaurant in New York City as the chef and co-owner. Trained for many years in back of house and in front of house operations with great chefs like Jean-Georges, Shaun Doty and Anne Quatrano, Nikki believes a great chef must understand how to run a business as well as possess outstanding cooking skills. She is also a certified sommelier with extensive wine knowledge. Nikki loves not being restricted to any one particular cuisine and experiments with flavors and ingredients from all over the world. She considers growing up in New York to be the best culinary education one can obtain and says her family and friends constantly tease her about how passionate she is about food. Her future plans are to expand her restaurant group with several new concepts.