Clam Linguine with Tomato and Lemon | Recipe | Lombardi's

Ingredients

• 20 live clams (Little Neck Clams from Lombardi’s), rinsed
• 2 large tomatoes, diced
• 4 cloves garlic, peeled and chopped small
• 1 cup vegetable broth
• 2 tablespoons panko, toasted
• ½ teaspoon lemon zest, chopped fine
• 1 tablespoon Parmesan cheese, grated
• 1 pound linguine, cooked (8 ounces raw pasta = 1 pound cooked)
• ½ lemon, juiced
• ¼ cup fresh basil, chopped
• 2 heaping tablespoons shaved bottarga (optional)
• Sea salt and fresh ground pepper, to taste
• 1 tablespoon olive oil