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1
About 1/2 hour before cooking, let clams soak in a bowl of water.
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2
Drain, rinse, and scrub any additional sand.
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3
Set aside.
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4
Boil water for 1 1b of linguine.
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5
Chop onion and garlic.
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6
Halve the cherry tomatoes.
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7
Once water comes to a boil, add the pasta.
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8
Add olive oil to a medium-sized sauce pan.
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9
Saute garlic and onion until onion is translucent.
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10
Add the butter until melted.
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11
Add the wine, salt, pepper, and herbs.
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12
Once the mixture comes to a boil, add the clams.
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13
Cover and let cook for about 3-5 minutes, or until a majority of the clams are open.
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14
Note: If 1 or 2 clams dont open, dont sweat it; let it cook for another 30 seconds or so and if it STILL doesnt open, just toss it.
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15
Dont pry that sucker open.
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16
Its a sad clam.
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17
Drain pasta and place it in a bowl with the cherry tomatoes and a dash of olive oil to keep it loosey goosey.
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18
Pour clams and sauce mixture over the scampi.
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19
Mix and serve with some sprinkled parmesan cheese and pepper to taste.
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20
The great thing about this recipe is you can put as much or as little as you want of almost anything.
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21
More wine?
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22
Pour a bit in!
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23
More clams?
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24
Go for it!
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25
Like cherry tomatoes?
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26
Halve a few more!
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27
Think butter is for lovers?
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28
Add another chunk!
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29
P.S.
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30
If youre not into wine, chicken stock will work just as well.
