Linguini with Fresh Tomatoes & Clam Sauce

During the late summer when there is an abundance of fresh vegetables and herbs in the garden it is not hard to find uses for them. This recipe for linguine with clams uses fresh tomatoes and basil to heighten the flavor of the clams. If anyone knows anything about me it is one thing: I am a clam-a-holic. When the warm months start creeping in so does my hunger for clams in every way imaginable. We always have some canned chopped clams in the pantry just in case we need to whip up a linguine in clam sauce or this recipe which tastes like heaven with all the fresh ingredients. My rule is if it’s fresh in the garden at the same time it will be delicious together. If you like shallots more than garlic that would be a great swap. If you have an over abundance of zucchini, chop it up as an addition or replace the clams with it if you’re not as much as a clam lover as me. Either way this recipe will not disappoint.

Linguini with Fresh Tomatoes and Clams

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Dinner

Cuisine Italian

Servings 4 people

Calories 577 kcal

Ingredients

  

1x2x3x

• 12 OZ Black Pepper Linguini Noodles12 OZ Black Pepper Linguini Noodles
• 1/4 Cup Olive Oil1/4 Cup Olive Oil
• 6 Cloves Garlic6 Cloves Garlic
• 1 Tbls Borsari Cracked Pepper Seasoning1 Tbls Borsari Cracked Pepper Seasoning
• 2 Cups Tomatoes We used Heirloom and a mix of Cherry Tomatoes2 Cups Tomatoes We used Heirloom and a mix of Cherry Tomatoes
• 2 Shots Dry Vermouth I hate white wine but love martinis so I always have vermouth2 Shots Dry Vermouth I hate white wine but love martinis so I always have vermouth
• 1-1/2 lb Clams Fresh or Canned Chopped1-1/2 lb Clams Fresh or Canned Chopped
• 1/2 Cup Fresh Basil1/2 Cup Fresh Basil
• 1/4 Cup Parmesan Grated1/4 Cup Parmesan Grated

Instructions

 

• Start your pasta in a stock pot according to the package.
  Start your pasta in a stock pot according to the package.
• While your noodles boil, get working on the sauce. Heat the Olive Oil, Garlic and Cracked Pepper & Salt over a large skillet over medium Heat. Chop up your tomatoes while it heats. Add your chopped tomatoes once you small the garlic in the pan. Add all the juice from the tomatoes in there too. Pour in the Vermouth and Clams now. Stir occasionally. Add the Chopped Fresh Basil right at the end so it gets steamed a bit. 
  While your noodles boil, get working on the sauce. Heat the Olive Oil, Garlic and Cracked Pepper & Salt over a large skillet over medium Heat. Chop up your tomatoes while it heats. Add your chopped tomatoes once you small the garlic in the pan. Add all the juice from the tomatoes in there too. Pour in the Vermouth and Clams now. Stir occasionally. Add the Chopped Fresh Basil right at the end so it gets steamed a bit. 
• Drain your pasta and place back into the stock pot. Pour 1/2 of the sauce into the stock pot on low heat and let it soak into the noodles. Scoop the noodles out and pour the sauce upon your noodles with some Parmesan Cheese and another dash of your cracked pepper per your taste.
  Drain your pasta and place back into the stock pot. Pour 1/2 of the sauce into the stock pot on low heat and let it soak into the noodles. Scoop the noodles out and pour the sauce upon your noodles with some Parmesan Cheese and another dash of your cracked pepper per your taste.

Notes

Nutrition

Calories: 577kcal

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Sourcebook

Pasta Bowls

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Borsari Cracked Pepper

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