Randy'S Garlic, Clam, And Roasted Tomato Linguine

Name: Randy'S Garlic, Clam, And Roasted Tomato Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 garlic cloves; 1 1/2 lbs mixed red and yellow tomatoes, quartered; 1/4 cup green olives, of your choice halved and pitted; 6 tablespoons olive oil, divided; 1/4 teaspoon fine sea salt; 1 teaspoon fresh coarse ground black pepper, divided; 12 ounces dry linguine; 1/2 teaspoon crushed red pepper flakes; 3/4 teaspoon dried oregano; 1/2 cup dry white wine; 2 (10 ounce) cans baby clams, drained and liquid reserved

Servings: persons

12 garlic cloves
1 1/2 lbs mixed red and yellow tomatoes, quartered
1/4 cup green olives, of your choice halved and pitted
6 tablespoons olive oil, divided
1/4 teaspoon fine sea salt
1 teaspoon fresh coarse ground black pepper, divided
12 ounces dry linguine
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
1/2 cup dry white wine
2 (10 ounce) cans baby clams, drained and liquid reserved

1
Preheat oven to 450 degrees Fahrenheit.
2
Smash and peel 6 garlic cloves (do not chop), peel and finely chop the remaining 6 and set aside.
3
Toss the smashed garlic with the tomatoes, olives, 2-3 tablespoons of olive oil, sea salt, and 1/4 teaspoon black pepper.
4
Spread the tomato mixture in one layer on one or two baking sheets, making sure it is not crowded (crowding will result in steaming, not roasting).
5
Roast tomato mixture, tossing occasionally, for 15 to 25 minutes (cherry/grape tomatoes should begin to burst).
6
Warm the remaining oil in a deep skillet, then add the reserved garlic and the red pepper flakes. Cook for 30 seconds. Add the wine, oregano, reserved clam liquid, and roasted tomatoes, garlic, and olives and simmer 10 minutes to meld ingredients and reduce sauce.
7
In a large pot of salted water cook the pasta until it is about 2 minutes from being done to taste. Drain.
8
Add the pasta and reserved black pepper to the sauce. Cook, tossing, until pasta is just cooked through. Add the reserved clams, toss well to just heat the clams, and serve, drizzing with a little more olive oil.

680

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 garlic cloves, 1 1/2 lbs mixed red and yellow tomatoes, quartered, 1/4 cup green olives, of your choice halved and pitted, 6 tablespoons olive oil, divided, and more.

Yes, Randy'S Garlic, Clam, And Roasted Tomato Linguine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!