In a large pot of boiling salted water, cook the
Linguine (8 oz)
according to package instructions until al dente. While the water is boiling, continue with the rest of your preparation.
In a large skillet, heat the
Extra-Virgin Olive Oil (3 Tbsp)
over medium heat. Add the
Garlic (4 cloves)
and sauté for about 1 minute until fragrant.
Fresh Clams (1 lb)
to the skillet, cover with a lid, shake, and cook for about 5 minutes or until the clams open. Discard any clams that do not open.
Remove the clams from the skillet and set them aside. Increase the heat to high and add in the can of
Diced Tomatoes (1 can)
and allow to simmer for 5 minutes.
Check on your pasta and once al dente. Reserve 2 cups of pasta water, and drain.
Add the cooked linguine to the skillet with the sauce and add the reserved pasta water a little at a time, toss to coat the pasta evenly. Add pasta water and toss until a silky consistency is reached.
Lastly, add ¾ cup of the
Fresh Parsley (8 stalks)
and toss to distribute evenly in the pasta dish.
Transfer to a serving plate, topped with the cooked clams. Garnish with freshly chopped parsley and a drizzle of extra virgin olive oil.