Linguine with Venus Clams, Cherry Tomatoes and Lemon

A quick pasta dish with Venus clams, cherry tomatoes and a hint of lemon, which comes together with just a few steps. The clams give the sauce its flavor, the tomatoes bring freshness.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 200 g Linguine
• 500 g Venus clams, fresh
• 2 pc garlic cloves
• 150 g cherry tomatoes
• 100 ml dry white wine
• 3 tbsp olive oil
• 1 pc mild red chili pepper
• 1 bunch parsley
• 1 pc organic lemon
• salt
• black pepper

Method

1. Rinse the Venus clams under cold water and discard any clams that are open or damaged.
2. Bring plenty of salted water to a boil in a large pot and cook the linguine according to the package instructions until al dente. Before draining, reserve about 100 ml of the cooking water.
3. Finely chop the garlic cloves, remove the seeds from the chili and cut it into fine rings. Halve the cherry tomatoes and roughly chop the parsley.
4. Heat the olive oil in a large pan, then sweat the garlic and chili over medium heat for 1 minute without letting the garlic brown.
5. Add the cherry tomatoes and simmer for 2 minutes. Deglaze with the white wine and let the liquid come to a short boil.
6. Add the Venus clams to the pan, cover and cook for 3 to 5 minutes until the clams have opened. Discard any clams that remain closed.
7. Add the linguine to the pan using tongs, add a little of the cooking water and toss everything for 1 minute until the sauce coats the pasta.
8. Season with salt and pepper, fold in the parsley and add some lemon zest and a squeeze of juice over the top. Serve immediately.