Tucker Harvey more or less grew up at the SeaGrille. Harvey, the youngest child of E.J. and Robin Harvey—who founded the business in 1991—was still in middle school when he started bussing tables, seating guests and sweeping the floors for his parents. By the time he entered his senior year of high school, his dad had given him a job in the kitchen, while his sisters Adriene and Kari worked in the front of the house.

     He returned to the restaurant full time in 2012 after receiving a call from his parents. His mother had been struck by a pickup truck while on a bike ride from the SeaGrille and would need months to recover. The restaurant also needed a sous chef, so Tucker stepped up. All three of Robin’s children stepped up when she needed them, and this was one of those times. Three years later, after making a full recovery, Robin was running down Milestone Road, training for the Boston Marathon, when a car struck her. Tragically, she was killed.

    “I’ve grown up learning from my parents, and I do my best to follow suit,” Tucker said. The Harveys launched the nonprofit Harvey Foundation in memory of Robin, who had always volunteered for local organizations. The Harvey Foundation has since provided hundreds of thousands of dollars in scholarships, as well as athletic, educational, and mentorship opportunities for island youth. The SeaGrille celebrates 35 years this summer.

                 FETTUCCINE WITH LITTLENECKS

                                 INGREDIENTS

• 8 ounces fresh or dry fettuccine                                                  •1 shallot, minced                                                         • Salt and pepper to taste

     • 24 fresh littleneck clams, scrubbed clean                                • 1 teaspoon Calabrian chilis                                                     • 2 cups baby spinach

                  • 3 tablespoons olive oil                                                             •1 cup white wine                                                                  • 2 tablespoons

         • 2 ounces smoked bacon, diced                                                       • 1 lemon, juiced                                                             • Fresh parsley, chopped

                  • 3 cloves garlic, minced                                                          • ½ cup heavy cream                                                   • ¼ cup grated Parmesan cheese

                             • 3 ounces butter

                                INSTRUCTIONS

• Prepare the clams: Rinse the clams under                                  • Add the clams to the pan and cover.

   cold water to remove any sand or debris.                            Cook until the clams open, about 5-7 minutes.

     Discard any clams that do not close when tapped.                             Discard any clams that do not open.

             • Cook the fettuccine: Fill a large pot with                             • Remove the clams from the pan and set aside.

                      water and bring it to a boil. Add a generous

                amount of salt to the water. Add fettuccine to the                   •  Add the heavy cream, butter and half of the reserved

                 boiling water and cook according to the package                        pasta water to the pan and stir to combine. Let the

                    instructions until al dente. Drain the fettuccine                     sauce simmer for another 2-3 minutes until it thickens

                      and set aside, saving 1 cup of pasta water.                                slightly. Add additional pasta water if necessary.

       • Make the sauce: Heat the olive oil in a large                              • Combine and serve: Add the cooked fettuccine

                 pan over medium heat with bacon until it starts                          to the sauce and toss to coat. Add the clams back

                  to brown. Add the minced garlic, shallots and                               to the pan and gently mix them into the pasta.

                Calabrian chili, and sauté until fragrant, about                                    Add spinach to wilt. Season with salt and

                 1 minute. Add the white wine and lemon juice                             pepper to taste, and sprinkle with fresh parsley

                          to the pan and bring to a simmer.                                            and grated Parmesan cheese before serving.