Linguine with Clams, Cherry Tomatoes and Basil

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 1 large or 2 small servings
Share This Recipe

Ingredients

2 tablespoons extra-virgin olive oil

2 cloves garlic, roughly chopped 

Kosher salt and freshly ground black pepper

1/8 teaspoon red pepper flakes

1 cup cherry tomatoes

1 cup dry white wine

1 dozen littleneck clams, soaked in ice water and scrubbed

2 tablespoons unsalted butter

4 ounces linguine

2 teaspoons lemon zest

1/2 cup loosely packed fresh basil, chiffonade

Directions

  1. Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic, salt, pepper and red pepper flakes and saute until fragrant; don't let the garlic brown. Add the cherry tomatoes, white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all the clams are removed, reduce the heat to medium-low and swirl in the butter. Season with salt and pepper.
  2. Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl, the lemon zest and half of the basil. Using tongs, turn the linguine to coat it with the sauce. Top with the remaining basil. Serve immediately.  
Linguine with Clams, Cherry Tomatoes and Basil
PREMIUM
19m Easy 99%
CLASS
Linguine with Pesto
PREMIUM
Tony Mantuano

Linguine with Pesto

10m Easy 100%
CLASS
Linguine con Vongole
PREMIUM
6m Easy 92%
CLASS
Summer Seafood Pasta
PREMIUM
James Briscione

Summer Seafood Pasta

21m Easy 99%
CLASS