Best Roasted Tomato Clam Linguine Recipes

Randy's Garlic, Clam, and Roasted Tomato Linguine image

Provided by zeldaz51

Categories European

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

12 garlic cloves
1 1/2 lbs mixed red and yellow tomatoes, quartered
1/4 cup green olives, of your choice halved and pitted
6 tablespoons olive oil, divided
1/4 teaspoon fine sea salt
1 teaspoon fresh coarse ground black pepper, divided
12 ounces dry linguine
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
1/2 cup dry white wine
2 (10 ounce) cans baby clams, drained and liquid reserved

Steps:

Preheat oven to 450 degrees Fahrenheit.
Smash and peel 6 garlic cloves (do not chop), peel and finely chop the remaining 6 and set aside.
Toss the smashed garlic with the tomatoes, olives, 2-3 tablespoons of olive oil, sea salt, and 1/4 teaspoon black pepper.
Spread the tomato mixture in one layer on one or two baking sheets, making sure it is not crowded (crowding will result in steaming, not roasting).
Roast tomato mixture, tossing occasionally, for 15 to 25 minutes (cherry/grape tomatoes should begin to burst).
Warm the remaining oil in a deep skillet, then add the reserved garlic and the red pepper flakes. Cook for 30 seconds. Add the wine, oregano, reserved clam liquid, and roasted tomatoes, garlic, and olives and simmer 10 minutes to meld ingredients and reduce sauce.
In a large pot of salted water cook the pasta until it is about 2 minutes from being done to taste. Drain.
Add the pasta and reserved black pepper to the sauce. Cook, tossing, until pasta is just cooked through. Add the reserved clams, toss well to just heat the clams, and serve, drizzing with a little more olive oil.

Nutrition Facts : Calories 708, Fat 25.4, SaturatedFat 3.6, Cholesterol 44.6, Sodium 1215.6, Carbohydrate 86.8, Fiber 11.9, Sugar 0.5, Protein 31

ROASTED TOMATO & CLAM LINGUINE image

Categories Vegetable

Number Of Ingredients 12

20 tomatoes, halved crosswise
2 heads of garlic, separated into unpeeled cloves
8 fresh thyme sprigs
1/2 c. olive oil
salt and pepper to taste
FOR CLAMS:
6 oz. bacon
2 garlic cloves, minced
1 shallot, diced
4 roasted tomato halves
3 dozen littlenek clams
4 c. watercress or baby mustard greens

Steps:

Preheat the oven to 350. Line 2 baking sheets or lasagna pans with parchment paper. Put the tomatoes cut side down and sprinkle with thyme and garlic cloves. Drizzle with olive oil, salt, and pepper. Roast for 20 minutes, or until the skins are wrinkled. pull the skins off and skim off the juice into a glass jar. Return to the oven and check every half hour for 2 hours or until the tomatoes are drying out. Reserve juice & roasted garlic in a jar and add dried tomatoes as they're done.