Clam Linguine with Tomato and Lemon
Make Lombardi's Clam Linguine with Tomato, Basil, and Lemon using fresh live clams and premium ingredients for a flavorful coastal meal.
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Cooking tools:
- Microplane
- Saute pan
- Stove
- Skillet
- Chef's knife
- Cutting board
- Pot
- Colander
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving bowl
- Grater
- Wooden spoon
- Tongs
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
- fresh ground pepper
- 1 tablespoon olive oil
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