Recipe

Pasta Clam Bake: Linguine with Clams, Tomatoes and Corn

Photo by Rebecca

This recipe was entered in the contest for Your Best Seafood Pasta
Chef
Rebecca's Notes: I spent a good chunk of my childhood and young adulthood in New England--summers and college in Maine, grad school and another stint in Cambridge--and I adore the Cape and Nantucket. This...
I spent a good chunk of my childhood and young adulthood in New England--summers and college in Maine, grad school and another stint in Cambridge--and I adore the Cape and Nantucket. This summer, I was craving the beach and a clam bake, but with my honey away, didn't want to make all that food for one. This is what I came up with instead--there's hardly any cooking at all--just boiling the pasta water and sauteing the clams with a little garlic. The tomatoes, corn and parsley go in at the very end. It became my summer staple.

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1/4 cup olive oil (approximately--I probably use a bit less) Ask a question about this ingredient

Put on some water for pasta, well-salted (think about sea water). While the water is getting up to a strong boil, mince garlic, cut kernels off the cob, and half the tomatoes. Mince the parsley.
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Cook the pasta to just before it reaches al dente. Reserve a 1/2 cup of pasta water. Heat up the olive oil and saute the garlic for a couple of minutes. Add the clams. If the clams are stubborn, cover. Once all the clams open, add the corn, tomatoes, and parsley.
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Add the pasta to finish cooking with the clams, tomatoes, etc--probably only a minute or two. If it seems dry, add some pasta water.
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