Linguine with Clams, Thyme, and Blistered Cherry Tomatoes

July 29, 2013 § Leave a comment

linguine-with-clams
Over the weekend I calculated how many lobsters we had eaten in the past two weeks. My count was five, Brandon’s was six. A pretty good run, if you ask me! But as much as I love lobster, I can’t do a trip to the sea without indulging in a mountain of steamed clams. Add white wine to the cooking method and there’s truly nothing better. So when I received an email a few weeks back asking if I wanted to create a custom recipe for pairing with Robert Mondavi’s new Private Selection wines, I first thought- sign me up, and then I thought- clams! Inspired by their Pinot Grigio and Sauvignon Blanc wines, I created a simple but lick your plate clean delicious version of the traditional linguine with clam sauce dish. If you’ve never cooked with shell fish before- not to worry! Clams are super easy, and I’ve outlined everything (from cleaning them to serving) step by step below. It’s a must make this summer!

Channeling-Contessa--Linguine-with-Clams,-Thyme-and-Blistered-Cherry-Tomatoes-1- Channeling-Contessa--Linguine-with-Clams,-Thyme-and-Blistered-Cherry-Tomatoes-2

Channeling-Contessa--Linguine-with-Clams,-Thyme-and-Blistered-Cherry-Tomatoes-3

Linguine with Clams, Thyme, and Blistered Cherry Tomatoes
Serves 4 people

  • 1 lb linguine
  • 2 lbs cherry tomatoes
  • 3 dozen fresh clams
  • 1 cup white wine of your choice
  • 4 T salted butter
  • 4 T olive
  • 3 T minced garlic
  • handful fresh thyme sprigs
  • large pinch red pepper flake
  • 1/2 tsp salt

Clean the Clams: 1-2 hours before cooking, place your clams in a large bowl and fill with tap water. Let rest in fridge for at least one hour. This allows the clams to release all their sand. After soaking drain the clams, scrub quickly with a rough sponge, and rinse well in a colander. Place back in fridge until ready to cook.

Preheat your oven to 400°. Place your cherry tomatoes in a single layer on a rimmed baking sheet. Toss gently with two tablespoons of the olive oil, a large pinch of salt, and freshly ground black pepper. Roast for 15-20 minutes until their blister, wrinkled, and some are bursting open.

Place a large pot of water to boil. Cook your pasta until just al dente- approximately 7 to 8 minutes. Drain and toss with bit of olive oil.

Set a deep frying pan or pot to medium heat. Add in the butter and remaining olive oil. Once melted add in the minced garlic. Cook, stirring occasionally, until fragrant and slightly softened. Add in the wine and thyme and bring to a boil. Once boiling add in the clams. Put the lid on a cook, shake the pot occasionally, for 7-10 minutes until all the clams have opened. Once cooked remove all the clams and thyme sprigs from the pot. While you’re separating the clams from the shells, let the sauce simmer strongly until it’s reduced by one third. Once reduced add back in the clams (without their shells) and cherry tomatoes. Toss to combine and heat through. Add in the pasta and toss to combine, cooking until just piping hot.

Serve pasta in shallow bowls with a hefty dose of broth and a glass of Robert Mondavi Private Selection on the side!

Disclaimer: This post is brought to you by Robert Mondavi. Thank you for supporting the brands that make CC possible!

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