Linguine with Clams, Cherry Tomatoes and Lemon

Ein schnelles Pastagericht mit Venusmuscheln, Kirschtomaten und einem Hauch Zitrone, das sich mit wenigen Handgriffen zubereiten lässt. Die Muscheln geben der Sauce ihr Aroma, die Tomaten sorgen für Frische.

By yumbelo-Küche · 2 servings · 30 minutes

Ingredients

• 200 g Linguine
• 500 g fresh clams
• 2 Stück garlic cloves
• 150 g cherry tomatoes
• 100 ml dry white wine
• 3 EL olive oil
• 1 Stück mild red chili pepper
• 1 Bund parsley
• 1 Stück organic lemon
• salt
• black pepper

Method

1. Rinse the clams under cold running water and discard any that are open or damaged.
2. Bring plenty of salted water to a boil in a large pot and cook the linguine until al dente, according to the package instructions. 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 brief boil.
6. Add the clams to the pan, cover with a lid and cook for 3 to 5 minutes, until the clams have opened. Discard any that remain closed.
7. Transfer the linguine to the pan with tongs, add a little of the cooking water and toss everything for 1 minute, until the sauce thickens.
8. Season with salt and pepper, fold in the parsley, and finish with some lemon zest and a squeeze of juice. Serve immediately.