Dear Readers,
Looking for a pasta dish that is light and tasty. Try my version of clams and linguini. I dressed it up adding fresh herbs, tomatoes, and wine. The flavors really do bring out the clam flavor while adding a savory and fresh zip to the dish. You can always substitute the clams for mussels, shrimp, cod, or calamari. Enjoy!
Ingredients
1 pound linguini
1 tablespoons extra-virgin olive oil
1 cup small cherry tomatoes (cut in half)
1/4 cup white onion, finely chopped
3 cloves garlic, chopped
1/2 tsp dried oregano
1/2 cup flat-leaf parsley, finely chopped
1/2 cup fresh basil, finely chopped
1 cup dry white wine
8-10oz clam juice
10 oz whole baby clams (canned)
1 dozen Manilla clams, scrubbed
salt and pepper to taste
Directions
Bring water to a boil for pasta, salt water and cook pasta just shy of al dente.
While water comes to a boil, heat extra-virgin olive oil over medium heat. Add tomatoes, onions and garlic to the pan, season with a pinch of salt and pepper. Saute until the tomatoes and onions are soft, 5 minutes. Add the wine and reduce for 2 minutes then add the clam broth. Let it cook for 3 minutes and add the basil, parsley, and oregano. Stir and then add the canned clams and the whole Manilla clams. Cook for 12-15 minutes until the clams are opened. Add a pinch of salt and pepper.
Remove any unopened clams and add pasta to the pan. Toss linguini with sauce for about 2 to 3 minutes so the pasta absorbs the flavors. Add any additional salt, pepper, or extra virgin olive oil for your flavor preference. Enjoy!
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