Rate this recipe
5/5
(3 Votes)
Ingredients
- 1 pound dried linguine
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, thinly sliced
- 3 beefsteak tomatoes, diced
- 1 cup dry white wine
- 1/4 teaspoon red pepper flakes
- kosher salt
- 20 clams (littleneck or Manila), rinsed
- 1/4 cup fresh tarragon, chopped
- crusty bread (optional)
Details
Servings 4
Adapted from realsimple.com
Preparation
Step 1
Cook the linguine according to the package directions.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and cook for 30 seconds, stirring. Add the tomatoes, wine, red pepper, and 3/4 teaspoon salt and bring to a boil.
Add the clams, cover, and cook until they open, 5 to 7 minutes. Discard any unopened clams. After draining the linguine, return it to the pot and stir in the clams and sauce.
Divide among individual bowls and top with the tarragon. Serve with crusty bread, if desired.
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