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- Linguine with Clams and Arugula
- (Linguine con Vongole e Arugula)
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Ingredients:
4 tablespoons extra virgin olive oil
1/4 cup finely chopped shallots
3 large garlic cloves, minced
24 small fresh clams (such as Manila or littleneck), scrubbed
1 cup chopped seeded peeled tomatoes
6 tablespoons dry white wine
1/2 lb linguine pasta
1 cup (packed) chopped Arugula-
- Directions:
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- Heat 2 tablespoons olive oil in heavy large skillet over medium heat.
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- Add shallots and garlic; saute until translucent, about 2 minutes.
Add clams, 1/2 cup tomatoes and wine; bring to boil.
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- Cover; cook until clams open, about 8 minutes.
Using tongs, transfer clams to bowl; discard any that do not open.
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- Cover clams with foil.
Meanwhile, cook linguine in large pot of boiling salted water until 'al dente'.
Drain pasta. Add to skillet.
Add arugula and 1/2 cup tomatoes; toss over high heat until pasta is coated, 2 minutes.
Place pasta in large bowl. Top with clams.
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- Drizzle with 2 tablespoons olive oil. Serves 2.
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