Recipes

Ingredients

For the Tomatoes:

• 1 pt. Sungold tomatoes or cherry tomatoes, washed and cut in half
• 2 Tbsp. extra-virgin olive oil
• 1 tsp. chopped garlic
• Sea salt and pepper, to taste

For the Pasta with Clams:

• 3 lbs. Little Neck clams
• 1 lb. New Zealand cockles
• 3 Tbsp. + 2 tsp. extra-virgin olive oil
• ½ tsp. sea salt, plus more to taste
• 1 (8.8 oz.) package Citarella Artisan Collection Linguine with Cuttlefish Ink
• 2 Tbsp. finely chopped garlic
• 1 medium Vidalia onion, peeled and finely diced
• 1 cup dry white wine
• ½ cup basil chiffonade
• Freshly ground pepper, to taste

Instructions

1. Prepare the Tomatoes: Preheat the oven to 350°F. Place the prepared Sungold tomatoes in a medium-sized baking dish. Toss with the olive oil and garlic, and season with salt and pepper. Bake until the garlic is translucent and tomatoes have softened, about 10-12 minutes. Keep warm.
2. Make the Pasta: Rinse both the clams and cockles thoroughly, making sure that all sand and grit are removed.
3. Bring a large pot of water to boil. Add 2 tsp. of the olive oil and the ½ tsp. sea salt. Cook the pasta according to the package instructions. Drain and set aside in a large serving bowl.
4. Meanwhile, in a large, heavy-bottomed saucepan, heat the remaining olive oil on low heat. Add the garlic and onion and cook until translucent, about 5 minutes. Add the clams, cockles, and white wine. Cover the pan. Steam until the clam shells open, about 6-8 minutes. Disregard any clams that do not open.
5. Remove the Little Neck clams from their shells and discard the shells. The cockles can remain in their shells. Spoon the cooking liquid and clams over the pasta. Stir gently to coat the pasta with the clam broth.
6. Spoon the tomatoes on top of the pasta and garnish with fresh basil. Season with sea salt and pepper and serve.