Linguine with Clams Green Tomatoes and Saffron
From cuzpat 13 years ago
- 15 minutes to make
- Serves 2
Sound good!!!
Ingredients
- kosher salt shopping list
- 1/2 pound imported dried thin linguine or spaghetti shopping list
- 1/4 cup extra virgin olive oil shopping list
- 1 small onion, halved and thinly sliced lengthwise shopping list
- 2 teaspoons minced garlic shopping list
- Small pinch of saffron threads shopping list
- 1/4 teaspoon crushed red pepper shopping list
- 2 small green tomatoes, about 3/4 pounds, cored, seeded and chopped, juices reserved shopping list
- 18 littleneck clams, scrubbed shopping list
How to make it
- Fill a stockpot with 6 quarts of water, cover and bring to a boil. Add 3 1/2 tablespoons salt to the water and add the linguine. Cover partially just until the water returns to a boil, then uncover, stir the pasta and cook until almost al dente. Drain the linguine, reserving 1/4 cup of the pasta water. Meanwhile, heat the olive oil in a large nonreactive skillet. Add the onion and garlic and cook over high heat until the garlic is barely golden, about 2 minutes. Add the saffron, red pepper, green tomatoes and their juices and the clams. Cover tightly and cook over moderately low heat until the clams have opened fully, about 7 minutes. Discard any clams that don't open. Add the linguine to the skillet and cook for 1 minute, tossing well. If the pasta seems dry, add some of the pasta water, 1 tablespoon at a time. Serve immediately.
People Who Like This Dish 2
- superfoodman Metropolis, IL
- goodeat Benton, MO
- momo_55grandma Mountianview, AR
- clbacon Birmingham, AL
- cuzpat Sikeston, Mo
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The Rating
Reviewed by 3 people-
my family will luv it thanks for sharing
momo_55grandma
in Mountianview loved it
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Very good recipes!
goodeat
in Benton loved it
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