Pasta With Cherry Tomatoes Basil Lemon And Clams Recipes

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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.

PASTA WITH CHERRY TOMATOES, BASIL, LEMON, AND CLAMS



Pasta with Cherry Tomatoes, Basil, Lemon, and Clams image

Provided by Inez Holderness

Categories     Pasta     Tomato     Quick & Easy     Parmesan     Lemon     Basil     Clam     Summer     Bon Appétit     Brooklyn     New York

Yield Makes 4 servings

Number Of Ingredients 9

12 ounces spaghettini
1/4 cup olive oil
3 large garlic cloves, chopped
1 pound cherry tomatoes, halved
3 6-ounce cans chopped clams, drained, juices reserved
1/2 cup thinly sliced fresh basil
1 cup grated Parmesan cheese
1/4 cup fresh lemon juice
Additional grated Parmesan cheese (optional)

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.
  • Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes; sauté until beginning to soften, about 5 minutes. Add drained clams and basil; stir 1 minute.
  • Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry. Season with salt and pepper. Serve with additional Parmesan cheese, if desired.

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Top Asked Questions

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If you don’t grow your own, cherry tomato basil pasta is still just as delicious with in-season tomatoes and basil from the store! Bring 2 quarts of water to a roaring boil in a large saucepan. Once boiling, add ½ Tablespoon salt. When water returns to a boil, add pasta, stir and cook al dente according to package directions.
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