Description
A simple Italian preparation.
Ingredients
Scale
- 3 pounds of clams: Littleneck, Cherrystone, Manilla or Cockles.
- 1/2 cup of dry white wine.
- 5 tablespoons of olive oil
- 3 large cloves of garlic, thinly sliced
- 1/2 teaspoon of red pepper flakes
- 2 Roma tomatoes, seeded and chopped.
- 2 sprigs of tarragon
- 4 tablespoons of chopped parsley
- 1 package of linguini (approximately 1 pound)
Salt and pepper
Instructions
- Fill a large pot with water and 2 teaspoons of salt and bring to a boil.
- Heat a large saucepan then add clams and wine. Cover and cook for 3-4 minutes, shaking the pan a few times until most of the clams have opened up.
- Remove clams and place in a bowl then strain the liquid from the pan into a sieve through a paper towel or cheese cloth to remove any grit leftover from the clams. Set aside for later.
- When the water is boiling, add pasta and cook until al dente (slightly chewy and undercooked).
- Heat the same large saucepan from the clams over medium heat add 3 tablespoons of olive oil, sliced garlic and red peppers and cook for 1-2 minutes. Make sure the garlic does not burn.
- Add chopped tomatoes and a pinch of salt and cook for 4 minutes then add tarragon and stir. Reduce heat to low.
- Place clams back into pan with garlic and tomatoes, add cooked pasta and reserved liquid from the clams, along with the additional 2 tablespoons of olive oil, turn heat to medium.
- Stir everything, add chopped parsley, additional salt and pepper and serve.
Notes
This recipe can definitely be made with canned clams and will be good but is much better with fresh clams!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: linguini, pasta, clams, italian
