Clams and Tomatoes Linguine
Pasta Therapy
A super easy and quick pasta that feels fancy and perfect for a cozy weekend date night in? Yes, please!! Even if this pasta is made in 30 minutes and has a few list of ingredients, it is anything but basic. The addition of clams makes it kind of fancy, no matter on what setting you are serving it and the pairing of fennel seeds and white pepper makes it unexpectedly flavorful and a very interesting combination.
As you probably know by now, pastas are my go to dish almost every time. And no, it is not becase I’m lazy and pastas are usually done in a snap. The reason I keep going back for them is because how they make me feel when I’m savoring each and every bite of my dish. No matter what the ingredients are, they make the moment special, kind of lavish, like you are a rebel eating from a nice restaurant even if you are in sweatpants on your family room couch. This one is no exception. The clams are an unexpected enough ingredient and I’m sure a nice departure from your everyday chicken. The fennel seeds have a licorice hint that will make you taste the tomato sauce like you never have tasted it before. And the white pepper gives some heat without overpowering the delicate flavors of the clams and the tomato sauce. Everything is so well balanced here!
I used onions, celery and sweet peppers for the flavor base and I do not recommend you leave anything out. Feel free to use red bell peppers if you don’t have the sweet small peppers on hand. I also added black olives for that briny kick that always goes so well with seafood but you can omit them if you like, or substitute with green olives.
Now, I’m going to give you a trick that makes super-soft-still-al-dente-pasta. You have to leave it in the hot water that you cooked it in. I understand the shock and confusion this might be causing in you right now, after many years of hearing that you should undercook pasta and drain it immediately for al-dente results. But trust me on this one!!! Pasta box instructions are already coming with specific times for al-dente results, so you are going to cook your pasta according to the instructions and then remove the pot from the heat. Those extra 5 to 10 minutes that you spend finishing up your sauce are the key to pasta that is soft and creamy but still has a chewy bite. Then you will add the pasta to the skillet you’re cooking everything in and toss it up!… You are welcome! I’ll be here waiting for a big thank you comment, haha : ) !!
This pasta recipe is pretty simple, just have everything in hand to make the process even easier. Here are some steps to get you organized!
How to make linguine with clams and tomatoes
Don’t be shellfish: I made this with clams but you can certainly share the love with other seafood out there such as mussels, scallops, shrimps or any fleshy white fish such as cod or halibut. The flavors here will go perfect with any of these options.
Don’t be shy: with salt, that is! It’s important to salt the pasta water properly to ensure proper flavor for the pasta and, since you are going to use pasta water in the sauce, for it’s flavor as well.
When the pasta is done, remember to retire from heat but don’t take it out of the water. The remaining heat is enough to relax gluten in pasta without cooking it more, creating that super-soft-but-still-al-dente-pasta. Pasta can be in the water while you finish your sauce, meat or any other addition that you need to quickly prepare right before adding to the pasta.
Ready, set, go: Have all your veggies cut and your spices on hand because once you start, every step is pretty fast.
How to store leftover pasta: If doing pasta with any kind of shellfish, store any left over pasta in an airtight container for two days max. If using chicken, beef or going no-meat, it can be properly stored in the fridge for 3 to 4 days.
I know you are going to enjoy this dish so much. I love playing with unusual spices such as fennel seeds and keep wondering what other dishes I can use it in. If you have any ideas let me know in the comments. I’m all ears!!
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Clams and Tomatoes Linguine
Ingredients
◯ Linguine - 6 to 8 oz.
◯ Fine sea salt - 1 ½ TBSP - ¼ Tsp
◯ Extra virgin olive oil - ⅓ cup
◯ White onion, finely diced - ½ cup
◯ Celery, finely diced - ½ cup, about 2 large stalks
◯ Sweet small peppers, sliced - ½ cup, about 3 to 4 peppers
◯ Large black olives, halved - ¼ cup or more if you love them
◯ White wine or chicken stock - ½ cup
◯ Fennel seeds - 1 Tsp
◯ Ground white pepper - ½ Tsp
◯ Cocktails or cherry tomatoes, halved - 1 cup
◯ White wine or chicken stock - ½ cup
◯ Clams, ready to use - 1 lb.
◯ Marinara sauce - 1 cup, divided
◯ Freshly ground black pepper and finely chopped parsley - to serve, optional
Details
Yield:
about 4 servings
Total time:
30 minutes
Active time:
30 minutes
Equipment:
Large pot for pasta and large skillet
Steps
In a large deep pot bring about 5 cups of water to a rapid boil. Add salt and sink pasta. Cook according to box instructions until al dente, revolving a few times especially during the first few minutes. Remove from heat and leave pasta in the water (this is the trick to soft but-still-al -dente pasta).
In a large skillet gently heat olive oil over medium-high. Toss onions and celery and sauté until translucent. Sprinkle a pinch of the remaining ¼ teaspoon of salt. Add the peppers and olives, tossing constantly. Pour the wine or stock and two large cooking spoons of the pasta water. Add the teaspoon of fennel seeds and the ½ teaspoon of white pepper. Cook until the liquid has reduced almost all and looks thick. Add another cooking spoon of pasta water and combine. Add tomatoes and cook for 1 to 2 minutes, until they start to loose their form. Add clams and cover for 3 to 4 minutes (add a bit of pasta water if content looks dry).
Uncover and add ½ cup of the marinara sauce. Add the remaining salt and cook for two minutes to reduce and thicken. Adjust salt if necessary.
Using a spaghetti spoon transfer pasta to skillet, leaving as much liquid as possible behind. Toss well. Add the remaining marinara. Toss and mix to combine. Retire from heat and sprinkle some freshly ground black pepper and finely chopped parsley if desired. Enjoy!
