Clams Linguine with Fresh Pasta

I'm a real sucker for a good pasta dish with seafood. Especially when both the pasta and seafood are fresh. I tossed some tomato in this clams linguine recipe which makes this a little different than a more traditional Linguine con le Vongole. You could always sub out clams for shrimp or whatever you prefer. It's a really simple and delicious dish. Especially simple if you skip the fresh pasta.

Clams Linguine with Fresh Pasta
makes 3-4 servings

2 shallots (minced)
5 cloves garlic (minced)
1 large tomato (heirloom if possible, diced)
1 cup dry white wine
1/2 cup low sodium chicken broth
1 1/2 lb. fresh little neck clams (scrubbed and rinsed)
1 6 oz. can whole or minced clams with juice
1/2 - 3/4 cup pasta water
1/2 tsp crushed red pepper flakes
2 tbsp olive oil
2 tbsp unsalted butter
salt and pepper
1/2 lemon
fresh or dry linguine or fettuccine
freshly grated Parmesan (optional)

In a large saute pan, heat olive oil and butter over medium heat. You want the pan to be big enough to hold all the sauce plus toss the pasta in with it. Add shallots, salt, pepper and crushed red pepper flakes and saute for 5 minutes. Add garlic and let cook for another 2 minutes.

Add diced tomatoes and add a dash of salt and pepper. Let cook down for 5 minutes. 

Add wine, chicken broth and juice from the can of clams. Bring to a simmer and let thicken and cook down for about 10 minutes. 

As the sauce is simmering, get the pasta boiling. If you're making homemade pasta, I recommend using this recipe from Mario Batali

Add both of the clams. Cover the pan so the clams steam open, it will take 5-7 minutes.

After tossing in the clams, boil fresh pasta until it floats, 2-3 minutes. Transfer pasta to the sauce with about 1/2 cup of pasta water. Mix to combine, adding additional pasta water if necessary. Toss to combine everything and turn off heat. Add some freshly grated parmesan cheese and a squeeze of half a lemon to finish it off. 

If using dry pasta, put the clams in when there are only 5-6 minutes left cooking time. You don't want the clams to overcook.

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