Littleneck Clam Stew with Linguine Recipes

Ingredients :

2 pounds littleneck clams, scrubbed

2 cloves garlic, peeled and thinly sliced

1/4 cup chopped fresh parsley

1.5 cups chopped tomatoes, canned or fresh

1 tbsp chopped fresh thyme; or 1 tsp dried

pinch cayenne pepper or dash hot pepper sauce

1 bay leaf

1/2 pound linguine

1.5 tbsp good-quality olive oil

salt and freshly ground black pepper

1 tbsp capers, drained

1 cup oil-cured black olives, pitted

Preheat the oven to 425 degrees. Place the clams in a medium-size shallow roasting pan or a large ovenproof skillet. Add the garlic, parsley, tomatoes, thyme, cayenne or hot pepper sauce, and bay leaf and stir well to coat the clams with all the ingredients. Roast the clams for 8 minutes. Turn them over and roast until the shells open, 6-8 minutes.

While the clams are roasting, bring a large pot of water to a boil. Add the linguine and cook until al dente, about 10-12 minutes. Drain the linguine and place it on a large warm platter. Add the olive oil, salt, and pepper and toss to mix. Remove the roasting pan from the oven and gently stir in the capers and olives. Spoon the stew on top of the linguine, sprinkle with the remaining parsley, and serve immediately.

Makes 2 servings as a main course or 4 servings as an appetizer

This Mediterranean style stew combines some of our favorite flavors - garlic, tomatoes, fresh thyme, olive oil, capers and olives - with whole littleneck clams. The stew is served over linguine and sprinkled with chopped parsley. You can also serve the stew over warm mashed potatoes. It's a feast for the eyes as well as the palate.

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