Linguine with Littleneck Clams Recipe
Most clam sauces for pasta are heavy on the olive oil and garlic and light on the vegetables. This low-fat version is teeming with flavor from the reduced clam stock and vegetables.
Linguine with Littleneck Clams Ingredients:
- 1 lb Cherry Tomatoes (about 2 cups)
- 3 tablespoons Olive Oil
- 1 cup Sweet Onion (chopped)
- 3 teaspoons Chopped Garlic (green germ removed)
- 1/2 teaspoon Red Pepper Flakes (optional)
- 2 tablespoons Fresh Parsley, Basil or Sweet Marjoram (chopped)
- 1 lb Liguine (preferably durum wheat)
- 3 dozens Littleneck Clams
Yield: 4
Prep Time: 5 minutes.
Cook Time: 25 minutes.
Total Time: 30 minutes.
Linguine with Littleneck Clams Cooking Directions:
Wash and quarter the cherry tomatoes. Place them in a 4-cup measure an press down several times. Pour off the seeds and tomato liquid. Heat the olive oil in a medium nonreactive saucepan and add the onions and garlic. Cook over medium-high heat for 2 to 3 minutes, stirring constantly. Remove the mixture from the heat and stir in the tomatoes. Cook for 3 minutes over medium-high heat, stirring frequently. Stir in the red pepper flakes and herbs. Cover the pan and set aside.Bring a large pot of water to a boil, salt it, and add the pasta. Gently boil until the linguine is cooked through but still firm (al dente), 10 to 15 minutes. The cooking time will vary depending upon how long the pasta has been sitting around the grocer.
Meanwhile, put the clams in a large, shallow, nonreactive saucepan, add 2 to 3 tablespoons water, cover the pan, and cook over high heat for 3 to 5 minutes. After 3 minutes, remove any clams that have opened. Continue steaming until virtually all the clams have opened. Discard any that are still closed. Pour off the clam juice. You should have about 1-1/2 cups. Put the juice in a sauce pan and rapidly boil until it reduced to 1/3 or 1/2 cup. Add to the tomato sauce. Add salt to taste.
Drain the pasta and serve with the sauce. Garnish with the remaining clams in their shells.
