Linguine with clams is something my mom used to make for us when I was a kid. It wasn’t particularly fancy but I do remember it making me feel very Italian. Or however “Italian” a kid with a hella Anglo name surrounded by zero Italian families can feel. The concept of traveling via my plate started early apparently. I was itching for something to make when I found myself home alone one evening last week. I started flipping through some cookbooks and this gem from Dinner: A Love Story caught my eye. Juicy clams with my favorite summer vegetables. It felt like a great way to cook through a short dip in our crazy beautiful, stupid hot summer. In keeping with the tradition I grew up in, I swapped fresh clams for canned (also way cheaper and easier to source).
Summer Capellini with Clams Adapted slightly from Dinner: A Love Story
Serves 2-3 with leftovers
1/2 lb dry capellini pasta
2 shallots, chopped
2-3 cloves garlic, minced
1 can clams
1/2 c dry white wine (for Pete’s sake, pick something good and worth drinking)
1 ear of corn, kernels removed
1/2 c cherry tomatoes, halved
Basil leaves, sliced into fine ribbons
Boil water and prepare the pasta. Capellini, being teeny, takes about 5-7 minutes to reach al dente. Pour yourself a glass of that nice white wine you picked up at the store.
While the pasta is cooking, heat some olive oil over medium heat in a large sauce pan and add the shallot and garlic. When the shallots have softened add the can of clams, juices and all, and the white wine. Season with salt and pepper and let simmer until thickened slightly. Magically this is usually when the pasta is done so you can use this time to drain the pasta and place it back in the now dry pot you used to cook it in.
Add the corn and tomatoes and stir to combine until the vegetables have heated through and absorbed the flavor of the clams. Fold in the cooked pasta. Plate and garnish with slivers of basil.