Linguine with Clams and Yellow Tomato Cream, Topped with Dried Basil

Name: Linguine with Clams and Yellow Tomato Cream, Topped with Dried Basil
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 10.5 oz linguine (300 grams); 1.75 lbs clams (800 grams); 20 yellow cherry tomatoes, plus 10 more for garnish; 1 small bunch fresh basil; 1 chili pepper; 2 cloves garlic; as needed Olive oil,; as needed Salt,

Cucina, AMORE e Fantasia di Tiziana Ricciardi @cucinaamoreefantasia

You have to try this recipe—just imagine the flavors and aromas, so delicious!

Cucina, AMORE e Fantasia di Tiziana Ricciardi @cucinaamoreefantasia

You have to try this recipe—just imagine the flavors and aromas, so delicious!

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Ingredients

45 minutes

Serves 4 servings

10.5 ozlinguine (300 grams)
1.75 lbsclams (800 grams)
20yellow cherry tomatoes, plus 10 more for garnish
1small bunch fresh basil
1chili pepper
2 clovesgarlic
as neededOlive oil,
as neededSalt,

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Steps

45 minutes

1

Toast the basil leaves in a small pan and set aside. Soak the clams in water with coarse salt for a couple of hours to purge them. After soaking, transfer the clams to a pan with a clove of garlic and some olive oil, and cook until they open. In another pan, heat olive oil with a clove of garlic, then add all the yellow cherry tomatoes.
2

When the tomatoes are cooked, blend some of them into a cream, keeping about ten whole for later. Cook the linguine in boiling salted water. When done, drain and add to the pan with the clams and a pinch of chili pepper.
3

Stir in the yellow tomato cream and the whole tomatoes. Mix well. Serve hot, garnished with crumbled dried basil leaves.