I had been thinking about this recipe for a while and now I don’t know why I’ve been waiting so long to cook it!
As you can see from the picture I used are very special variety of tomato: datterini from Piana del Sele, in the province of Salerno, southern Italy. These golden gems, which grows only in that geographic area, have a dense and mild taste that really matches with seafood. Try them, that’s all I’m saying!

Ingredients

  • 1 kg wholeshell clams
  • 500 g yellow datterini from Piana del Sele
  • 1/2 cup dry white wine
  • 2 garlic cloves
  • Italian parsley, a bunch
  • salt
  • 3/4 teaspoon dried crushed red pepper
  • 500 g linguine
  • extra virgin olive oil

Time

20′

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Level

easy

Serves

4

Directions

First of all you’ll have to discard the open or damaged ones then purge the clams of sand. Place them in a large bowl of water (about 4 liters) and discard the floating ones.
Soak in saltwater (1 fistful of coarse salt) for 30 minutes. Take the clams out by hand. Make another bowl of the saltwater mixture and soak the clams again. This process should be repeated 1-2 more times. Drain than set aside the clams when you’re done.

Bring a large pan of salted water to a boil.

Take a large skillet. Finely chop 2 peeled garlic cloves. Gently fry the chopped garlig and the dried crushed red pepper for 1 minute in 5 tbsp of extravirgin olive oil.
Place the clams in the skillet and pour the wine into it. Cook over medium-high heat until reduced and shells are wide open.
Using a slotted spoon, remove the clams from the skillet and place them in a bowl.

Put linguine in the boilng water and cook as long as indicated on the bag.
While pasta is cooking, cut datterini in half and sautè for 10 minutes over medium heat in the same skillet where you cooked the clams, then add the clams you left aside and stir.

Drain then toss linguine in the skillet together with datterini and clams.
Add a drizzle of extravirgin olive oil and sprinkle with chopped Italian parsley.

Buon appetito!