dish by just winging it. It was his wife who began to write things down when she would watch him. She also added her own adjustments along the way. “My wife wanted to keep making it,” Corsentino says. MIDNIGHT PASTA: Ingredients: 1/2 pound spaghetti (or any dried pasta) 8 cloves sliced garlic 1/4 cup olive oil, plus 2 tbsp reserved 1 tbsp butter 1 tsp chili flakes 3 filets of quality anchovies 1 cup chopped tomatoes Juice of 1/2 lemon 1/4 cup freshly grated Parmesan cheese 1/4 cup chopped herbs of your choice Salt to taste, plus plenty for the pasta water Cook the pasta in well-seasoned boiling water until al dente and reserve some of the water. In the meantime, toast the garlic and chopped anchovies in the butter and olive oil for about 2 minutes or until golden brown. Add the tomatoes and cook for another 2 to 5 minutes. Toss the cooked pasta in the mixture along with a bit of the reserved pasta water, Parmesan cheese, herbs and finish with the lemon, chili and reserved olive oil. Serve at once. CHEF JUSTIN COGLEY, Aubergine, Carmel In the case of Michelin stars, Chef Justin Cogley knows that perfection is everything. And he carries some of this over when he’s done with work. If the craving is there, he and his partner enjoy a makeshift wonton soup. The method requires some pre-planning for the stock, but he says the best part of this recipe is the fact that it’s not written down. WONTON SOUP Ingredients: 1 whole chicken 1 shallot, sliced 1 knob of ginger 1 bunch of scallions 1 pound ground pork (can substitute shrimp or fish) Oyster sauce Soy sauce 7 store-bought wontons (Cogley recommends shopping for these at an Asian bodega in Seaside) Stock: Simmer the whole chicken, sliced shallot, ginger and one bunch of scallions for about four hours. Strain and chill. Wontons: Mix the ground pork, oyster sauce, scallions and soy sauce together. Use this mixture to fill your wontons and cook them in salted boiling water for four minutes each. Add them to the warm chicken stock and enjoy with sesame oil and chili crisp. Chef Raymundo Jimenez Aquino Chef Raymundo Jimenez Aquino looks forward to chicken enchiladas when he finishes his stint in the fine dining Seventh & Dolores kitchen. 30 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 A CANNERY ROW TRADITION PIZZA SEAFOOD PASTA 660 Cannery Row 2nd Level of Steinbeck Plaza on Cannery Row louielinguinis.com 831-648-8500 FREE Clam Chowder Present this COUPON and receive ONE CUP of our Award-Winning Clam Chowder with the purchase of an entree. Limit two per table. Cannot be combined with any other offer. Code: CRVG Trip Advisor Lunch & Dinner Daily KIDS MENUS & GREAT FOR GROUPS Expires 4/2/27 louie_1-3v_FG26_gk.indd 1 3/9/26 11:59 AM
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