Pasta Clam Bake: Linguine With Clams, Tomatoes And Corn

1. 1

   Put on some water for pasta, well-salted (think about sea water). While the water is getting up to a strong boil, mince garlic, cut kernels off the cob, and half the tomatoes. Mince the parsley.

2. 2

   Cook the pasta to just before it reaches al dente. Reserve a 1/2 cup of pasta water. Heat up the olive oil and saute the garlic for a couple of minutes. Add the clams. If the clams are stubborn, cover. Once all the clams open, add the corn, tomatoes, and parsley.

3. 3

   Add the pasta to finish cooking with the clams, tomatoes, etc--probably only a minute or two. If it seems dry, add some pasta water.

* Per serving · 4 servings · Values may vary.

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