With new speakeasy and multiple films underway, chef Emilio Vitolo redfines what it means to do dinner and a movie.
Nothing less than a triple threat, chef Emilio Vitolo is heating up the East End this summer. No stranger to the flame, Vitolo grew up in his father’s restaurant, Emilio’s Ballato, which he now runs with the help from his two brothers in the kitchen. With multiple projects on the horizon, he faces his biggest feat yet: Da Milio. This soon-to-be speakeasy invites guests back to the 1920s with lavish cocktails and meals to match. Outside the kitchen, Vitolo is adding to his already impressive lineup of acting gigs (think Royal Pains, Tapestry, Birthday Cake and more), with a handful of films set to release later next year. Here, the culinary creative dishes on his favorite meal to make at home, linguine alla vongole.
Linguine Alla Vongole
1 lb. linguine
1/2 cup extra-virgin olive oil
4 cloves of garlic Pinch of red pepper, black pepper
Pinch of parsley
12 littleneck clams
2 pinches of salt
1/3 cup of white wine
Boil water; add salt to water (should taste like the sea).
Add pasta to the water; follow instructions on desired pasta.
In a saucepan, saute the garlic and chile flakes in olive oil until the garlic gets slightly colored.
Throw in the parsley, pinch of pepper, pinch of salt and parsley.
Add the wine (dry), then the clams and cook until all is bubbling up.
Add your pasta and finish cooking in pan for about 3 minutes.