Pasta Alla Vongole with Aji Amarillo & Cilantro by Chefs Angie Rito and Scott Tacinelli

Name: Pasta Alla Vongole with Aji Amarillo & Cilantro by Chefs Angie Rito and Scott Tacinelli
Prep time: 15 s
Cook time: 20 s
Total time: 35 s
Yield: 1
Cuisine: Italian
Ingredients: FOR THE PASTA; Kosher salt; Water; Busiate; FOR THE SAUCE; Olive oil; Garlic; Dried oregano; Chili flakes; Ground black pepper; Kosher salt; Brown anchovies; Scallion whites; Dry white wine; Manila clams; Scallion greens; Cilantro; Lemon juice; Aji Amarillo paste; Sugar; Unsalted butter; Parmigiano Reggiano aged 24 months

27 Mar 2025

Angie Rito

Chef

Difficulty

Medium

Total Time

35MIN

Cuisine

Italian

Italian-American

Ingredients

FOR THE PASTA

Kosher salt: 1/4 cup

Water: 4 L

Busiate: 450 g

FOR THE SAUCE

Olive oil: 1/2 cup

Garlic: 1/4 cup or 8 cloves (thinly sliced)

Dried oregano: 1 3/4 tsp

Chili flakes: 1/4 tsp

Ground black pepper: 1/4 tsp

Kosher salt: 1 tsp

Brown anchovies: 2 (finely chopped)

Scallion whites: 1/3 cup (thinly sliced)

Dry white wine: 3/4 cup

Manila clams: 1 1/2 lb

Scallion greens: 1/2 cup (thinly sliced)

Cilantro: 1 tbsp (chopped) + 1/4 cup picked leaves for garnish

Lemon juice: 3 tbsp

Aji Amarillo paste: 1/4 cup

Sugar: 1/2 tsp

Unsalted butter: 3 tbsp

Parmigiano Reggiano aged 24 months: 1/3 cup

San Sabino’s Pasta Alla Vongole combines Manila clams, Aji Amarillo, and fresh herbs for a bold, modern take on this Italian classic.

How to make Pasta Alla Vongole

01.

Cook the Pasta

Bring a pot of water to a boil and add salt.
Drop in the pasta and cook according to the package instructions.

02.

Prepare the Sauce

In a medium heavy-bottomed pot, heat the olive oil over medium-high heat.
Add garlic, oregano, chili flake, black pepper, and salt. Cook until garlic is lightly toasted.
Stir in scallion whites and cook until wilted, stirring frequently.
Add anchovy, stir well, and cook for another minute until melted.

03.

Cook the Clams

Add clams and white wine, stirring to combine.
Cover with a lid and cook over medium-high heat for 2 minutes, or until the clams open and release their liquid.

04.

Combine Pasta & Sauce

Strain the cooked pasta and add it to the pot with the clams and sauce.
Bring to a simmer over medium-high heat.
Stir in scallion greens, chopped cilantro, lemon juice, Aji Amarillo paste, and sugar.

Chef's Tip

Yellow Sriracha can replace Aji Amarillo paste if needed. Macho Cilantro is preferred for its delicate flavor and appearance, but regular cilantro can be used.

05.

Finish the Dish and Serve

Add butter and Parmigiano Reggiano, stirring until the butter melts and the sauce becomes creamy.
Transfer to a serving platter.
Garnish with picked cilantro leaves.

The Chef

Growing up in Cleveland, Ohio, Angie Rito was surrounded by the aromas of her family’s Italian bakery, Rito’s Bakery, which has been a local institution since 1965. From an early age, she learned the intricacies of baking, cooking, and running a business, setting the foundation for her dream of opening her own restaurant.

Rito’s restaurant career began in New York City—but in the front of the house as a captain at Park Avenue Seasons. However, her passion for cooking led her to transition into the kitchen, where she worked her way up from line cook to sous chef, ultimately meeting Scott Tacinelli, her future husband and business partner.

She refined her Italian culinary expertise at Torrisi Italian Specialties, a celebrated restaurant known for its innovative take on Italian-American cuisine. In 2016, Rito and Tacinelli launched dinnertable, a 19-seat speakeasy restaurant in the East Village, where their unique and creative approach to Italian cuisine—particularly their innovative lasagna—earned critical acclaim.

In 2017, Rito and Tacinelli partnered with Michael Stillman and Quality Branded to open Don Angie, a modern Italian-American restaurant in New York City’s West Village. The restaurant quickly became a sensation, drawing praise for its inventive pasta dishes and contemporary take on classic Italian flavors.

Today, Angie Rito is recognized as one of the leading voices in modern Italian cuisine, blending tradition with innovation to create dishes that honor her heritage while pushing culinary boundaries.

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The Chef

Scott Tacinelli’s path to the culinary world was unconventional. Raised in New Jersey in an Italian-American family, he grew up surrounded by home cooking traditions from his mother and grandparents. However, he initially pursued a career in advertising sales, working for CBS Radio for eight years before realizing his true passion lay in the kitchen.

Determined to make the switch, Tacinelli enrolled in the French Culinary Institute, where he honed his technical skills. Before even graduating, he secured a line cook position at Park Avenue Seasons, where he quickly rose to sous chef. It was here that he met Angie Rito, and their professional and personal partnership began.

Tacinelli went on to become Chef de Cuisine at Quality Meats, where he played a key role in developing creative, high-end menus. In 2012, he and Rito joined forces to launch the opening menu at Quality Italian, blending American steakhouse traditions with bold Italian flavors.

In 2016, the duo opened dinnertable, an intimate 19-seat speakeasy restaurant in the East Village, where their unique interpretations of Italian classics—particularly lasagna variations—earned them widespread acclaim.

Their success led to a partnership with Michael Stillman and Quality Branded, and in 2017, they opened Don Angie in New York City’s West Village. The restaurant became known for its modern yet nostalgic take on Italian-American cuisine, featuring bold flavors, meticulous technique, and creative presentations.

Tacinelli’s culinary approach is rooted in tradition but unafraid to challenge conventions, making him one of the most exciting figures in contemporary Italian-American dining today.

27 Mar 2025