Ingredients
- 1/4 cup packed wakame
- 1 Tbsp pine nuts or hulled sunflower seeds
- 1/2 cup packed fresh basil (stems reserved)
- 1 green onion (roughly chopped)
- 1 1/2 tsp lemon juice
- 1/8 tsp salt
- 2 Tbsp extra-virgin olive oil (divided)
- 2 lbs small clams (from a sustainable source, scrubbed clean)
- 3 inch square piece kombu (wiped with damp paper towel)
- 2 garlic cloves (peeled and minced)
- 1 or 2 dried red chilies (crumbled (optional))
- 10 cherry tomatoes (halved)
- 16 oz kelp noodles (or 9flour-based linguine)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Linguine Alle Vongole | RICARDO
ricardocuisine.com
Linguine alle Vongole: A Taste of the Sea - TIPS Certification | Learn2Serve | 360Training - Beverag
beveragetraining.com
Linguine Alle Vongole
marceats.com
Tagliatelle Pasta with Sautéed Mushrooms and Wakame Pesto
veganuary.com
Seaweed Pesto-Stuffed Tofu Steaks - alive magazine
alive.com
Linguine with Avocado Pesto
bigoven.com
Linguine alle Vongole
thefancypantskitchen.com
Linguine alle Vongole Recipe
purewow.com