Back at it again with another easy to make, but will quietly blow someone’s socks off meal. In my humble opinion, if you add seafood and herbs to anything, the meals instantly upgraded from #basic to “oooh, you fancy”. This recipe is perfect for putting on some good tunes (or podcast), cracking open a bottle of wine, using some of it for this recipe and then drinking the rest. This pasta sauce is meant to be spicy, but you can tone it down or up depending on how much wine you plan on drinking.
Spicy Clam Linguine with Roma Tomatoes
1 lb. Manila clams
1 cup, unsalted butter
1 cup, dry white whine
5 roma tomatoes, diced
4 cloves garlic, chopped
1 tbsp. crushed red pepper
2 sprigs of fresh thyme
Freshly cracked black pepper
1 handful of linguine pasta
Clam cleaning tip: Before you cook your clams, let them soak in a bowl of water for at least 20 minutes. Once they’ve soaked, scrub them with a soft bristle brush under cool, running water. There you have it, grit-free clams!
1. In a large pot, bring enough water for your pasta and a pinch of salt to a boil. In a separate pan, begin to melt the butter on medium heat.
2. Once your stick of butter is about halfway melted, bring the heat down to medium-low. Add in your tomatoes and garlic to the mix.
3. Once your water is boiling, add in your pasta and cook for 8-9 minutes, or whatever you prefer. Drain and rinse with cool water. As for the sauce, before all of the butter melts away add in the clams, white wine, pepper and thyme.
4. Bring the sauce down to low and allow the clams to simmer with the sauce.
Tip: If some clams don’t open up within 15 minutes, they have died and gone to clam heaven. AKA, they’re no good so don’t even try to open them!
4. Add in your freshly cooked pasta to the sauce pan and mix everything together. Cover with some fresh Parmesan and serve. Enjoy!