Authentic home cooking from Italy, with US measurements. 
Linguine with Clams (Lupini) and Yellow Cherry Tomatoes
I love clams, whether with spaghetti or linguine. Unfortunately, Manila clams have become very expensive, so I chose these smaller clams, which are very flavorful and much more affordable; the important thing is that they're very fresh. The sauce made with yellow cherry tomatoes and the fresh touch of lemon zest will win you over.
Linguine with Clams (Lupini) and Yellow Cherry Tomatoes
I love clams, whether with spaghetti or linguine. Unfortunately, Manila clams have become very expensive, so I chose these smaller clams, which are very flavorful and much more affordable; the important thing is that they're very fresh. The sauce made with yellow cherry tomatoes and the fresh touch of lemon zest will win you over.
Open in Cookpad AppSteps
- 1
Rinse the clams well, agitating them with your hands in the sink to remove excess sand. Soak them in cold salted water for 30 minutes.
- 2
In a large skillet (big enough to hold all the pasta later), add the olive oil, chili, parsley stems, 2 smashed garlic cloves, sliced onion, and grate the zest of half a lemon. Save the other half of the zest to grate over the finished dish.
- 3
Sauté over low heat until softened, then add the yellow tomatoes cut in half. Season with salt and cook, covered, over medium-low heat for 10 minutes. Turn off the heat, pass the contents of the skillet through a food mill, and return the sauce to the same skillet.
- 4
Place the clams in a large pot (they will triple in volume as they open), add the white wine, cover, and cook over medium-high heat until the clams open and release their liquid. Stir once, and as soon as they open, turn off the heat and remove the lid to prevent them from drying out.
- 5
It's not practical to leave all the clams in their shells since they're small and there would be too many shells. Leave a few clams in the shell for garnish, and remove the rest from their shells. Strain the clam liquid through a fine sieve to remove any sand.
- 6
Add the strained clam liquid to the yellow tomato sauce.
- 7
When the water boils, add the linguine and cook for only five minutes (mine had a total cooking time of 12 minutes).
- 8
Remove the linguine from the water and transfer it to the skillet with the sauce and clam liquid. Add a ladle of pasta cooking water and continue cooking the linguine over medium heat. Add more pasta water if needed.
- 9
A couple of minutes before serving, add the clams. Toss everything together in the skillet, then turn off the heat and plate the pasta.
- 10
Once plated, sprinkle with freshly chopped parsley, the remaining grated lemon zest, and a grind of black pepper. Enjoy!
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