From Il Pastaio, Beverly Hills, California.
Recipe information
Yield
Serves 2
Ingredients
4 tablespoons olive oil
1/4 cup finely chopped shallots
3 large garlic cloves, minced
24 small fresh clams (such as Manila or littleneck), scrubbed
1 cup chopped seeded peeled tomatoes
6 tablespoons dry white wine
1/2 pound linguine
1 cup (packed) chopped arugula
Preparation
Step 1
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add shallots and garlic; sauté until translucent, about 2 minutes. Add clams, 1/2 cup tomatoes and wine; bring to boil. Cover; cook until clams open, about 8 minutes. Using tongs, transfer clams to bowl; discard any that do not open. Cover clams with foil.
Step 2
Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.
Step 3
Drain pasta. Add to skillet. Add arugula and 1/2 cup tomatoes; toss over high heat until pasta is coated, 2 minutes.
Step 4
Place pasta in large bowl. Top with clams. Drizzle with 2 tablespoons oil.
