This dish is a take on the traditional linguini with clams, just like the one from your favorite neighborhood Italian restaurant, but with blistered tomatoes for added juicy red tomato flavors. This dreamy one pan meal is not only easy to make, but it’s easily a showstopper when presented in the middle of your dinner table. Plus, it will ensure you and your loved ones stay carbohydrated!
When it comes to pasta there are two things I really love: a good white pasta sauce whether it be a creamy alfredo or a lighter white wine lemon sauce and I also really really love a tomato red sauce. When creating this recipe, I truly couldn’t decide between the two!
Tomato flavors with tender pasta noodles are so satisfying, but then again sometimes its good to change it up. So, I decided to do a lighter white wine lemon sauce with the addition of blistered tomatoes. The blistered tomatoes give the dish that nice juicy tomato flavor without being a tomato red sauce. It was the perfect compromise if you ask me!
Also, when creating this dish, I wanted this pasta dish to be just like how my whole body gets when I have to give a speech...clammmyyy. Ha. Sorry, not all puns are going to be winners. Anyways, this light, bright, vibrant, fresh and comforting Pretty Plate screams summer vibes. I made this dish when I was out in sunny Arizona. So, at that point in time, I was definitely feeling all of those summer vibes with the warm weather and bright shining sun.
Now, when it comes to preparing the clams, I have a few do’s and don’ts:
Do not purchase them too far in advanced. I only purchase them about a day in advanced max. It is best to purchase same day use, but I understand you want to plan things out ahead of time or you don’t want to make two trips to the store.
After purchasing them you want to make sure to let them breath. So, I open the bag up and place it on a plate and place them in the fridge to breathe.
Make sure the clams stay closed, if any of them open gently tap them to close them up again.
Before you soak them, you will want to wash and gently scrub their outside shells to remove any debris and barnacles attached.
You will want to soak them only right before you are cooking them. If you keep them in water any longer than 30 minutes they will drown and the dish will be wasted.
Soak in salt water for 20 -30 minutes max. This help release any sand or other particles that could be inside and outside of their shells.
When done soaking them DO NOT DRAIN/STRAIN. You will want to remove them with a slotted spoon. If you drain, strain or dump them you can risk cracking their shells and all of the debris, sand or particles that have floated to the bottom will just get dumped right on top of them again. So, slotted spoon only.
Now, I hope that helped! I can feel it, you are ready to rock and roll. You are well on your way to this dreamy summer dish and staying carbohydrated!
Did you make this? If so, tag @prettyplatebymichelle or #prettyplatebymichelle on instagram. I would love your feedback and to see how your Pretty Plate turned out!
Serves 3, INGREDIENTS:
1 Lb linguine
1 Lb cockle clams or little neck clams (I
1 Cup grape tomatoes, whole and blistered for 8-10 minutes
Half of a shallot, finely minced
1 TBSP fresh garlic, finely minced
1 TBsP fresh parsley, finely minced
1 TSP red pepper flakes
1 TBSP butter
2 TBSP olive oil
1 Cup white wine, sauvignon blanc
1/2 Cup reserved pasta water
Fresh lemon juice from half a lemon
Parmesan cheese (optional) for serving
Begin by preparing your clams. Check to make sure all clams are alive and closed. If any are open, gently tap them to close them. Any that do not close, discard. If there are any shells that are chipped, discard as well.
Gently scrub the outer shells with a brush to remove any debris or barnacles.
Next, place your clams in a bowl and cover them with cool water and salt. I only add about 1-2 TBSP salt. Let clams sit for 20-30 minutes. Doing this let’s any sand escape from the inner and outer shells so they are not gritty when consumed.
When ready to remove from water, DO NOT DRAIN. If you drain, all of the debris that have sunk to the bottom of the bowl will just get dumped back onto the clams. So, I like to gently remove them with a slotted spoon and place in another bowl. Set aside until ready to cook.
Now, cook your pasta. Bring a large pot of salted water to a boil. Once boiling add your linguine and cook for about 11 minutes over medium heat or until noodles become aldente. When done, drain. Drizzle a little bit of olive oil over so the noodles do not stick together. Set aside until ready to add to the dish.
While your noodles cook, you can finely mince your garlic, shallow and parsley. Measure and set all those aside.
Heat another pot over medium heat. Add 1 TBSP butter and 2 TBSP olive oil. Heat until butter has melted and the two have mixed.
Add your prepared fresh garlic, fresh shallots and fresh parsley. Cook for about 2-3 minutes until shallots have become translucent and all has become fragrant. Add your red pepper flakes and mix all to combine.
Next add your whole grape tomatoes and cook until blistered, about 8-10 minutes.
When tomatoes are done blistering, add your clams to the pot. Slowly add your white wine followed by your lemon juice and 1/2 cup reserved pasta water. Gently stir everything to mix well. Place a lid over your pot, bring your heat to medium low and bring to a simmer. Cook the clams until all have opened about 6-10 minutes. Discard any unopened clams.
When clams have opened, add your pasta to the pot with everything else. Add as much or as little as you would like. I like to start I’m small increments, I typically only end up using half of the pasta about 8-10 oz and save the rest of the pasta for something else or if you want to add more noodles later.
Serve with parmesan. ENJOY!
PRETTY PLATE KITCHEN ITEMS USED: