Ingredients:
160g linguine
20 cherry tomatoes
130g clams in brine
1 tbsp EVO oil
1 pinch of red peppers
160g linguine
20 cherry tomatoes
130g clams in brine
1 tbsp EVO oil
1 pinch of red peppers
Preparation:
Place the tomatoes in a pan, turn the heat at full whack and add a pinch of salt. Once they start blowing up, lower the heat add 1/3 glass of water and the EVO oil. Cover with a lid and let it cook gently for about 20 minutes. Once the tomatoes are softer crush them with a potato masher, simmer for a couple of more minutes and blend all together.
Pour the clams and brine in a wok and add the tomatoes sauce, turn the heat at the lowest setting and sprinkle the red peppers; cook the linguine as per packet instruction. When ready drain them and toss the pasta in the wok, stir well for a couple of minutes and serve immediately.
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| linguine w/ clams tomato sauce ©italiansuitacase |
our wine-free weeks continues.. but a bubbly prosecco or even better a fizzy Vermentino di Gallura would be a great match!