Linguini and Clams

It’s officially Fall in New York! One of the reasons why I love this city is how it always keeps you on your toes. Earlier this week it looked like summer was never going to end and now, without any warning, we are dusting off our fall coats. What better way to pay homage to the end of summer and the beginning of my favorite season than with a fresh, light and unexpected dish,  Linguini and Clams.

Tiny Kitchen Tip: by boiling the clams in the wine and chicken broth-based sauce, the dish turned out incredibly flavorful and the clams were not in the slightest bit fishy. Pair with a glass of white wine, enjoy!

Linguini and Clams

 

Print

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

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.

3.2.2885