Linguini and Clams
 
Prep time
Cook time
Total time
 
Serves: Serves 4-6
Ingredients
  • 2 dozen littleneck clams
  • 12 oz linguini
  • 2 cups chicken broth
  • 1 pint cherry tomatoes
  • 2 tablespoons unsalted butter
  • 5 cloves of garlic thinly sliced
  • ½ onion, finely chopped
  • ½ cup dry white wine
  • ¼ cup chopped fresh parsley
  • grated parmesan
  • crushed red pepper flakes
  • salt and pepper, to taste
Instructions
  1. Cook the linguine according to package directions.
  2. Meanwhile, heat the butter in a large saucepan over medium-high heat. Add the tomatoes and cook until soft, 10 minutes. Add the garlic, onion and red pepper flakes, stirring often, for 5 minutes.
  3. Then, add the wine and bring to a boil. Cook for 2 minutes. Finally add the chicken broth, parsley and salt and pepper to taste.
  4. Bring to a boil add the clams to the broth.
  5. Bring the heat down to a simmer, cover and cook for 10-15 minutes or until the clams open. Discard any unopened clams.
  6. Drain the cooked pasta and combine the broth, clams and pasta in a large bowl.
  7. Top with grated parmesan cheese and chopped parsley.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/linguini-and-clams/