Linguine with Littleneck Clams Recipe

This lightened-up version is teeming with flavor from the reduced clam stock and tomatoes.

Linguine with Littleneck Clams Ingredients:

Linguine with Littleneck Clams
  • 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 Linguine (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 and 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.

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 reduces 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.

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