White Wine Lemon Linguini, Clams, Fresh Herbs and Blistered Tomatoes

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!

Prep:
15
minutes
Cook:
45
minutes
TOtal:
60
minutes

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

Instructions

  1. 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.
  2. Gently scrub the outer shells with a brush to remove any debris or barnacles.
  3. 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.
  4. 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.
  5. 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.
  6. While your noodles cook, you can finely mince your garlic, shallow and parsley. Measure and set all those aside.
  7. 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.
  8. 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.
  9. Next add your whole grape tomatoes and cook until blistered, about 8-10 minutes.
  10. 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.
  11. 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.
  12. Serve with parmesan.
  13. ENJOY!