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.


Serves 2  Prep Time 10 minutes  Cooking Time 30 minutes

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.

Photography by David Hanson |  Styling by Sharlene Tan |  For more on Joan Manalang visit her blog

• Adrian Nov 09 2009 @ 02:31am Report Abuse

     

  This is Joan. A very good cook :)