Linguine And Clams With Tomato Fennel Salsa Recipes

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LINGUINE AND CLAMS WITH TOMATO-FENNEL SALSA



Linguine and Clams with Tomato-Fennel Salsa image

Categories     Pasta     Tomato     Low Fat     Clam     Fennel     White Wine     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

2 cups chopped seeded tomatoes (about 4 large)
1/2 cup chopped fresh fennel bulb
1/4 cup chopped red onion
3 tablespoons (packed) chopped fresh basil
1 tablespoon olive oil (preferably extra-virgin)
1/2 teaspoon (packed) grated orange peel
2 cups dry white wine
1 teaspoon fennel seeds
1 teaspoon salt
1 large garlic clove, crushed
30 littleneck clams, scrubbed
12 ounces linguine

Steps:

  • Combine tomatoes, chopped fennel, red onion, basil, olive oil and orange peel in medium bowl. Season salsa with salt and pepper.
  • Bring wine, fennel seeds, salt and garlic to boil in very large pot. Reduce heat, cover tightly and simmer 10 minutes to blend flavors. Add clams. Increase heat to high, cover and cook until clams open, about 7 minutes (discard any clams that do not open.) Using slotted spoon, transfer clams to bowl. Strain clam cooking liquid through fine strainer; return to same pot. Boil until liquid is reduced to 1 2/3 cups, about 7 minutes. Add tomato salsa and bring to simmer. Remove from heat. Meanwhile, cook linguine in large pot with tomato mixture. Season with salt and pepper; toss to blend. Add clams; stir over medium heat until heated through, about 3 minutes.

LINGUINE WITH CLAMS, CHERRY TOMATOES AND BASIL



Linguine with Clams, Cherry Tomatoes and Basil image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 1 large or 2 small servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
1/8 teaspoon red pepper flakes
1 cup cherry tomatoes
1 cup dry white wine
1 dozen littleneck clams, soaked in ice water and scrubbed
2 tablespoons unsalted butter
4 ounces linguine
2 teaspoons lemon zest
1/2 cup loosely packed fresh basil, chiffonade

Steps:

  • Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic, salt, pepper and red pepper flakes and saute until fragrant; don't let the garlic brown. Add the cherry tomatoes, white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all the clams are removed, reduce the heat to medium-low and swirl in the butter. Season with salt and pepper.
  • Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl, the lemon zest and half of the basil. Using tongs, turn the linguine to coat it with the sauce. Top with the remaining basil. Serve immediately.

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