Linguine with Clams and Tomatoes
This is an absolutely delicious dinner: like vongole, but a bit more rich, zesty and tangy from the tomatoes. So quick and easy to do and it is one of my very favourite things to eat.
Ingredients
Method
Ingredients
- SERVES 4
- 500 g Fresh cherry, or small tomaotes (sliced in half)
- 4 Garlic cloves, peeled and finely chopped
- 1.2 kg Fresh clams
- 250 g Rose Wine
- A generous grind of salt and pepper to taste
- 2 tablespoon Good quality Olive Oil
- Linguine
Method
one. Preheat the oven to 200ºc. Placed the tomato halves, skin-side down in a large, deep-sided roasting tin. Scatter the garlic over them, season with salt and pepper and pour over the olive oil. Roast for 15 minutes, until the tomatoes are soft and blistering around the edges.
two. Meanwhile, scrub the clams well under cold running water. Discard any broken shells and any that are open and do not close if you tap them sharply against the side of the sink.
three. After the tomatoes have been cooking for c.15 minutes, take the roasting tin from the oven and add the clams, settling them in around the tomatoes. Pour over the wine, add a little more seasoning, give everything a good shake, and return to the oven for a further 8-10minutes or until all / almost all, the clams are open. Put the pasta on when the clams go in, if you are spooning over pasta. Discard any clams that have not opened.
three.
Serving Suggestion. Spoon over Linguine or Mop up the sauce with a crusty loaf
Possible Amendment.