Clams with Linguini, Garlic, and Tomatoes

Name: Clams with Linguini, Garlic, and Tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters halved cherry tomatoes; 118 milliliters chopped fresh parsley leaves; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp zest and 2 tablespoons fresh juice from 1 lemon; 454 grams dried linguini, broken in half; 946 milliliters homemade vegetable or chicken stock or store-bought low-sodium broth; 907 grams littleneck clams or manila clams, scrubbed; 2 Tbsps olive oil; 1 pinch Pinch of dried red chili flakes; 177 milliliters medium red onion, thinly sliced (about; 59 milliliters white wine

Need A mixture of chicken stock, chili flakes, lemon zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Heat the oil in a 12-inch skillet over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and a pinch of salt and cook until the onions soften, about 3 minutes.

Ingredients you will need

Onion

Salt

Add the chili flakes and garlic and cook until the garlic becomes fragrant, about 30 seconds more.

Ingredients you will need

Red Pepper Flakes

Garlic

Add the white wine and stir together.

Ingredients you will need

White Wine

Add the stock to the pan with the linguini and adjust the heat to maintain a vigorous boil and cook until the pasta has begun to soften and is halfway through the cooking process, about 5 minutes. Then add half of the parsley and half of the tomatoes and stir to combine.

Ingredients you will need

Linguine

Tomato

Parsley

Pasta

Stock

Equipment you will use

Frying Pan

Add the clams, cover and cook until they open, 6 to 8 minutes, making sure to stir and scrape the bottom of the pan so nothing sticks. Discard any clams that do not open. Finish with the lemon juice and zest, black pepper and the remaining parsley and tomatoes. Season to taste with salt and serve immediately.

Ingredients you will need

Black Pepper

Lemon Juice

Tomato

Parsley

Clams

Salt

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

473milliliters

halved cherry tomatoes 118milliliters

chopped fresh parsley leaves 4servings

Kosher salt and freshly ground black pepper 1Tbsp

zest and 2 tablespoons fresh juice from 1 lemon 454grams

dried linguini, broken in half 946milliliters

homemade vegetable or chicken stock or store-bought low-sodium broth 907grams

littleneck clams or manila clams, scrubbed 2Tbsps

olive oil 1pinch

Pinch of dried red chili flakes 177milliliters

medium red onion, thinly sliced (about 59milliliters

white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.