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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
This Pasta Vongole dish celebrates simple flavors and fresh seafood. A bright summery “blush” is added to the dish with the addition of cherry tomatoes and steaming the clams in wine. Made with imported clams, this dish screams summer and is ideal for a final al fresco seafood feast before autumn rolls in for good.
30MINS
Total Time
$1.81
Cost Per Serving
Ingredients
Servings
4
us / metric
![Manila Clams](https://www.sidechef.com/ingredient/da2075c6-75ea-425e-87d7-6e33bb0c6b25.jpg?d=96x96)
1 2/3 cups
Frozen Manila Clams, thawed, drained
![Shallot](https://www.sidechef.com/ingredient/b8916d9b-f481-4963-98de-cea9891bb6ac.jpeg?d=96x96)
2
Shallots, peeled, thinly sliced
![Cherry Tomato](https://www.sidechef.com/ingredient/d7abbd37-437d-43d5-899d-98e27a300bfe.jpeg?d=96x96)
2/3 cup
Cherry Tomato
![Rosé Wine](https://www.sidechef.com/ingredient/6f790917-464a-4624-8176-d37cadfcf8eb.jpg?d=96x96)
1 cup
Rosé Wine
I used Pyjama Bush Rosé Wine
![Linguine](https://www.sidechef.com/ingredient/331d4744-b83c-4b32-a328-238497c605d1.jpeg?d=96x96)
to taste
Linguine
for 4 servings
or Spaghetti
Nutrition Per Serving
VIEW ALL
Calories
232
Fat
7.0 g
Protein
19.6 g
Carbs
11.1 g