Clam Linguine with Tomato and Basil

Clam Linguine with Tomato and Basil

The secret to a good bowl of pasta? Make sure to cook noodles in lots of water in a big stock pot and reserve at least a cup of pasta water (where you cooked the noodles) for the pasta sauce. Pair it with Grilled Tarragon Fish.

Prep Time: 10 minutes   
Cooking Time: 30 minutes

Ingredients (serves 2):

  • 300 grams linguine noodles
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1/2 kilo clams, cleaned
  • 1/2 kilo fresh tomatoes, cut into chunks
  • 100 grams fresh basil
  • 1/4 cup white wine
  • dash of salt and pepper

1.  Boil water in a big stock pot. Add enough salt for water to taste like salt water then cook linguine noodles until al dente. Reserve at least a cup of pasta water for the sauce.

2.  In a pan, heat olive oil and sauté minced garlic until fragrant.

3.  Add clams and reserved pasta water. Simmer till clams are cooked (wait for their shells to open up.) Set aside clams and broth.

4.  Add tomatoes to the pan and sauté until soft. Add in basil, clams and clam broth and wine. Reduce sauce until slightly thick.

5.  Season with salt and pepper to taste then toss in noodles. Serve hot.

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