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Clams and Cherry Tomatoes with Linguine

Yields1 Serving

Source: LCBO Food & Drink Spring 2008
Rating: Untried

 2 lbs fresh, small clams (called Littlenect or pasta clams)
 ¼ cup olive oil, plus extra for drizzling
 5 large cloves garlic, finely chopped
 1 tsp chili flakes
 1 pt cherry tomatoes, halved lengthwise
 14 oz linguine
 2 tbsp fresh parley, finely chopped
 2 tbsp fresh basil, finely chopped
 juice of 1/2 lemon
 Salt to taste

Bring a large pot of salted water to the boil (there should be enough salt in the water that it tastes like seawater).


In a large bowl cover clams with very cold, salted water and allow them to purge themselves of any sand for about 10 minutes; repeat this step 3 times, draining away any sandy water.


Heat olive oil in a medium pot over medium heat, add garlic and chili flakes and cook for 3 minutes or until lightly golden. Add tomatoes and cook covered for 10 minutes. Meanwhile add pasta to boiling water and cook according to package instructions. Add drained clams to tomatoes, stir, cover and steam for another 10 minutes or until all the clams have opened. Discard any unopened clams. Stir in parsley, basil and lemon juice, season to taste.


Drain pasta well and toss with clam sauce, coating pasta well. Divide onto 4 plates and drizzle each with 1 tsp olive oil.