Pasta Clam Bake: Linguine With Clams, Tomatoes And Corn
- 1/2 pound pasta
- 18 clams
- 4 cloves of garlic, minced
- 2 ears of corn
- 1 pint cherry or grape tomatoes
- 1/4 cup flat-leaf parsley
- 1/4 cup olive oil (approximately--I probably use a bit less)
- 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.
- 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.
- 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)