Recipe Image
Servings:
2
Linguine Clams with Herb-Tomato Concasse
Bring the scent of the sea into your home tonight with this beloved Italian classic. Simple and satisfying, white wine mingles with the juices of clams, creating a fragrant sauce to coat the tangle of pasta. Lively fresh herbs and a hint of heat from chili flakes add a tasty touch.
Total Time
30min
4.0
1 Rating
Author: Chef'd
Servings:
2
Ingredients
•
2
Baguettes
•
1/2
cup
White Cooking Wine
•
4
Tbsp
Butter
•
6
cloves
Garlic
•
2/3
cup
Fresh Basil
•
1/3
cup
Fresh Oregano
•
3
Tbsp
Fresh Parsley
•
1/2
cup
Clam Juice
•
1
Lemon
•
1
Small
Onion
•
8
oz
Linguine
•
1
lb
Whole Cooked Clams
•
1/4
tsp
Crushed Red Pepper Flakes
•
2
Tomatoes
•
1
Tbsp
Olive Oil
•
1/4
tsp
Salt
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Peel and dice
Onion (1)
into small pieces, and set aside.
3.
Mince
Garlic (6 cloves)
and set aside.
4.
Remove
Fresh Basil (2/3 cup)
leaves from their stems. Chiffonade the basil by stacking leaves into a neat pile. Roll the leaves lengthwise tightly into a cigar shape and slice very thinly across. Fluff the chiffonade with your fingers and place in a small bowl.
5.
Remove
Fresh Parsley (3 Tbsp)
and
Fresh Oregano (1/3 cup)
leaves from their stems. Set aside several parsley leaves for garnish. Roughly chop remaining parsley with oregano leaves, and add to bowl.
6.
Juice
Lemon (1)
into a second small bowl. Discard any seeds and set juice aside.
7.
Heat a medium saucepan of water over high heat and bring to a boil.
8.
Prepare a medium bowl with ice water.
9.
Cut a two inch x shape, centered on the bottom end of the
Tomatoes (2)
. Place the tomatoes in the boiling water for thirty seconds and transfer to ice water.
10.
When the tomatoes have cooled, peel the skin from the tomatoes and discard skins. With the top of each tomato facing upwards, slice each tomato in half across horizontally. Using your fingers, discard the seeds and the interior flesh.
11.
Lay the tomato halves flat on the cutting board and slice the halves across horizontally. Dice the tomatoes into quarter inch pieces and set aside.
12.
Chop
Whole Cooked Clams (1 lb)
.
13.
Melt
Butter (4 Tbsp)
with
Olive Oil (1 Tbsp)
in a large saucepan over medium heat.
14.
Add onion and cook for five minutes until soft.
15.
Add garlic and
Crushed Red Pepper Flakes (1/4 tsp)
and sauté for one minute.
16.
Add
White Cooking Wine (1/2 cup)
,
Clam Juice (1/2 cup)
, half a cup of water, and bring to a boil.
17.
Reduce heat and simmer for five minutes.
18.
Add chopped clams and bring back to a boil.
19.
Add
Linguine (2 cups)
, stir, cover, and simmer until clams open and pasta is al dente, about seven minutes.
20.
Add the diced tomatoes, lemon juice, basil, parsley, and oregano to the broth.
21.
Add
Salt (1/4 tsp)
, stir, cover, and simmer for two minutes more.
22.
Using your hands, moisten the outside of
Baguettes (2)
with a little bit of water. Place in oven directly on wire rack and bake for three minutes.
23.
Remove baguettes from oven and hold for plating.
24.
Place the pasta into two bowls, making sure both bowls get plenty of whole clams. Ladle the broth into each bowl. Garnish with remaining parsley leaves. Serve the baguette on the side.
25.
Serve and enjoy!
Nutrition Per Serving
CALORIES
1868
FAT
42.2 g
PROTEIN
93.1 g
CARBS
258.7 g
