Ingredients
Scale
- 1/3 cup olive oil
- 3 shallots, finely chopped
- 4 cloves garlic, minced
- 1/2 cup of diced red tomatoes (about 2 fresh tomatoes, chopped)
- 1 large stick of cinnamon
- 1 cup of fruity white wine
- 2 cups of vegetable broth (I liked the lighter taste)
- 2 minced jalapenos
- 6 ounces of dried linguine
- Water and salt for the pasta
- 1/3 cup cream or coconut milk
- 2 pounds of littleneck clams (wild caught), cleaned throughly
- Chopped cilantro or parsley to garnish
Instructions
- Heat the oil on medium heat for about a minute and add in the shallots and the garlic and cook on medium heat stirring frequently for about 5 minutes, until the air is nice and fragrant and the shallots are turning pale golden.
- Add in the cinnamon stick and the tomatoes and cook until the tomatoes are well mixed and beginning to bubble and mix into the onion mixture. This will take about 3 minutes, gradually add in the white wine and bring to a brisk simmer and stir well, loosening the tomato shallot mixture and simmer for 6 minutes until the mixture is fairly thick.
- Add in the broth and the jalapenos and simmer for 15 minutes, until the mixture is smooth and the consistency of a thick soup.
- While the base is cooking, bring 4 cups of water to a boil and cook the linguine for about 3 minutes and drain and set aside.
- Stir in the coconut milk to seal the broth and add in the clams and cover and cook for 3 minutes until the clams are all open.
- Carefully remove the clams and place in a large bowl and cover.
- Add in the linguine and cook for another 3 minutes, until the linguine is cooked through but not too soft. Remove the cinnamon stick.
- Gently add in the clams and garnish with cilantro or parsley and serve.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main