Linguini and Tomato-Clam Sauce
Here is a fresh twist on a classic pasta recipe. Canned clams and a pint of cherry tomatoes make this quick dinner ready in less than 30 minutes. This recipe is an adaptation of a recipe from The Two Guys from Italy Italian Restaurant. The fresh clams and herbs give this dish a lovely flavor. Very good served with a fresh green salad and some crusty bread.
1 can (10 ounces) whole baby clams
1 bottle (10-12 ounces) clam juice
1 tablespoon olive oil
1 medium onion, diced small
1 cloves garlic, minced
1 tablespoon dried basil crushed
1/2 tablespoon dried oregano crushed
1 pint cherry tomatoes, cut into halves
2 tablespoons lemon juice
1 tablespoon tomato paste
1 tablespoon cornstarch
2 tablespoons chopped parsley
3/4 pound linguine
Salt and Pepper to taste
1 head iceberg lettuce
Drain clams and reserve clam juice.
In a large nonstick skillet, heat olive oil over medium-high heat, add onion, and cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds more. Add tomatoes and tomato paste, stir, and cook for 1 minute. Stir in reserved clam juice, oreagno, basil, clam broth, and lemon juice; bring to a boil.
In small bowl, combine cornstarch with 1 tablespoon water, and whisk into boiling broth mixture; boil 1 minute. Reduce heat to low, and stir in clams and parsley.Cook linguini and combine with clam sauce. Slice iceberg lettuce into wedges and serve as a side salad with pasta.
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