Recipe #34 Linguine with Baby Clams and Roasted Cherry Tomatoes

Ingredients:

142 gm Whole Baby Clams
3 to 5 cloves chopped garlic
1/2 cup olive oil
1/2 cup dry white wine
1/2 cup clam liquid
pinch of pepper
1/2 teaspoon of sea salt
1 tbsp butter or Becel
1.5 tbsp flour

1 box Catelli Smart Pasta

In large skillet heat olive oil, add garlic and saute 2-3 minutes, try not to brown the garlic. Add wine, clam juice and pepper. Simmer 8 - 10 minutes adding a bit of water each time the liquid reduces. You want to have about 3/4 of a cup of liquid when you are finished. In a bowl mix the flour and butter to make a smooth paste. Using a wisk, remove the sauce from direct heat and wisk in a bit of butter at a time until the sauce thickens enough to coat a spoon. Return to the heat and add the clams. Heat the clams in the sauce a few minutes before the pasta is done.

Oven roasted yellow cherry tomatoes

Cut tomatoes in half, sprinle with sea salt and drizzle with olive oil. Bake on a cookie sheet lined with parchment paper at 350 for 30 to 45 minutes. I usually make the roasted tomatoes the night before and store them wrapped in the parchment paper in the fridge. I take them out about a half hour before cooking to warm them to room temperature.

Cook pasta according to your taste (al dente if you like). Add the pasta to the sauce and toss to coat, then add the oven roasted tomatoes and a splash of extra virgin olive oil. Toss lightly and serve. You can also add chopped parsley and parmesan cheese if you want.

Serve with garlic toast or a fresh baquette