Pasta with Clams and Tomatoes

Name: Pasta with Clams and Tomatoes
Yield: makes 4 to 6 servings
Ingredients: Salt and freshly ground black pepper; 1/4 cup extra virgin olive oil; 36 to 48 littleneck clams; 1 tablespoon minced garlic; 1 pound linguine or other long pasta; 2 or 3 plum tomatoes, cored and chopped; Chopped fresh parsley for garnish

December 20, 2011

This is a technique popular in Liguria—the Italian Riviera—in which all of the clam liquid is used as part of the sauce, but without much effort. The result is delicious pasta in a little rich, thick sauce—along with a pile of clams. Use the smallest clams you can find; cockles are fine, too. Figure eight to twelve littlenecks or twenty-four cockles per person. Wash and scrub the clamshells very well, as they will cook in the sauce and any unremoved sand will find its way into your mouth. Discard any open or cracked clams before cooking; those that remain shut after cooking may be opened with a knife.

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