Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.
Recipe From cooking.nytimes.com
Provided by Melissa Clark
Categories dinner, pastas, main course
Yield 6 servings
Number Of Ingredients 11
Make and share this Linguine With Clams, White Wine & Tomatoes recipe from Food.com.
Recipe From food.com
Provided by Zaphro
Categories Low Cholesterol
Yield 4-6 serving(s)
Number Of Ingredients 11
I got this from our local paper and it is delicious. Make a green salad and some garlic bread and you are done.
Recipe From food.com
Provided by Caz320
Yield 4 serving(s)
Number Of Ingredients 10
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- Cook the pasta. Bring a large pot of generously salted water to a roaring boil. Add the pasta and cook according to package instruction until the pasta is al dente. Drain the pasta and set it to the side.
- Make the white wine sauce. Add olive oil to a medium-sized pan over medium heat. Once the olive oil is hot and shimmering, add the garlic and sautè for 2 minutes until it is fragrant. Add the white wine to the pan and allow it to come to a simmer. Add the clams and 3/4 cup basil to the pan and cover it with a lid. Let the clams cook for 2-3 minutes until they are opened.
- Toss it all together. Add the pasta to the pan and toss the ingredients together so the pasta is coated in the sauce. Add the cherry tomatoes to the pan and cook for another 2 minutes so the flavors can marry.
- Serve. Serve the linguine and clams and top with red pepper flakes, the reserved fresh basil, and parmesan cheese. Mangia!
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