Springy Linguine & Clams

I love linguine and clams, but sometimes the traditional version can be a little one-note. This riff contains some springy aromatics (like leftover ramps and spring onions from this dish) and olive-oil poached cherry tomatoes for color and flavor. I wish I could take all the credit for bringing these flavors together, but I honestly just dumped all the leftovers from my pantry and fridge in one pot and it turned out great - don’t you love when that happens? The clams quickly steam in a white wine broth while the pasta cooks, making it a super quick (but impressive) dinner. I whipped this up in about twenty minutes before having some friends over for a weeknight meal and they had no idea it was so simple to put together.

Linguine with Clams, Ramps, & Cherry Tomatoes:

• Place 2 lbs. of littleneck clams* in a bowl of ice water and let sit for a few minutes to get rid of any sand.
• Meanwhile, bring a large pot of a water to a boil, add in 1 lb. dry linguine pasta,** and cook until 1-2 minutes before al dente.
• In another large pot, heat 2 tbsp. olive oil*** and add in 2 sliced spring onions, 2 sliced ramps,**** and a large pinch of red chili flakes.
• Cook the aromatics until soft, about 3-4 minutes, then add in the cleaned clams (discard the water) and 1 c. dry white wine.
• Stir to combine, then cover the pot with a lid and let the clams steam for 6-8 minutes, or until they have opened.
• Drain the pasta and add to the pot with the clams and broth.
• Add in 2 tbsp. fresh chopped parsley, 1 tbsp. butter, and about 12 halved olive-oil poached cherry tomatoes.*****
• Stir for 1-2 minutes, or until the pasta has absorbed most of the sauce and is al dente.

Serves four - five

*Or any other small clam. Make sure that all clams are closed before cooking.

**Or any shape of pasta you like.

***Ideally use leftover olive oil from the poached cherry tomatoes.

****Can substitute ramps and spring onions for 1 large shallot and 3 cloves of garlic.
*****Or use diced fresh tomatoes.