The warmth of the radiant sunshine on your skin, the smell of the ocean air, the distant sound of a seagull’s call, and with one bite you’re transported to the Italian coast. Soft, chewy, salty clams combine with sweet cherry tomatoes, earthy parsley and slender linguini to pack your palate with delicious and dynamic flavor. Perfect for a weeknight family dinner or entertaining on the weekend. Enjoy!

Ingredients:

• 18 ounces Gluten Free Linguini
• 4 tablespoons olive oil
• 25-30 Little Neck Clams
• 5 cloves of garlic, crushed and minced
• 24 ounces cherry tomatoes, halved
• 4 tablespoons of butter
• 3 tablespoons Italian parsley, chopped
• Salt and pepper to taste

Instructions:

• Cook pasta as instructed.
• Clean each clam with warm water to remove sand.
• In a large sauté pan over medium heat pour the olive oil and place the clams. Cover with a lid.
• Cook until all clams open, approximately 5-7 minutes.
• Once all clams have opened, remove clams and place them aside in a bowl.
• Add garlic and tomatoes to clam juice in pan. Cook until tomatoes soften, add butter and parsley, stirring often.
• Remove about 20 clams from their shells and add them to the tomato sauce. Cook for another five minutes.
• Toss sauce with pasta.
• Serve immediately and place remaining shell clams on individual portions.