Pasta Clam Bake: Linguine With Clams, Tomatoes And Corn

  1. Put on some water for pasta, well-salted (think about sea water). While the water is getting up to a strong boil, mince garlic, cut kernels off the cob, and half the tomatoes. Mince the parsley.
  2. Cook the pasta to just before it reaches al dente. Reserve a 1/2 cup of pasta water. Heat up the olive oil and saute the garlic for a couple of minutes. Add the clams. If the clams are stubborn, cover. Once all the clams open, add the corn, tomatoes, and parsley.
  3. Add the pasta to finish cooking with the clams, tomatoes, etc--probably only a minute or two. If it seems dry, add some pasta water.

pasta, clams, garlic, corn, cherry, flatleaf parsley, olive oil

Taken from food52.com/recipes/9066-pasta-clam-bake-linguine-with-clams-tomatoes-and-corn (may not work)

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