Staff clam linguine

This recipe is a twist on the favorite Italian classic, perfect for the days when prep time is limited.
Ingredients
- 2 medium tomatoes
- A few celery branches
- 500g linguine
- 2 cans clams (5½ oz each)
- ¾ cup olive oil
- 6 garlic cloves, thinly sliced
- 1 cup white wine OR white Vermouth
- 3 Tbsp Pasta ''staff'' spice blend
- 1 Tbsp light soy sauce (opt.)
- Juice of 1 lemon
- Parsley to garnish
Method
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1
Boil 16 cups of water in a large pot with 2 Tbsp salt.
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2
Soak the tomatoes for 30 seconds in the boiling water. Remove using a slotted spoon and cool under cold water, then peel the tomatoes. Cut in quarters.
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3
Sliver the celery and set aside the leaves for garnishing.
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4
Cook the linguine in the pot of boiling water.
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5
Strain the clams and set aside the juice.
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6
Meanwhile, heat a pan that’s large enough to accommodate the pasta, on medium. Pour in the olive oil and sliced garlic. Simmer slowly while stirring constantly.
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7
Once golden, add slivered celery and cook for another minute. Raise the heat to maximum and add wine, spices, soy sauce and clam juice. Cook at a rolling boil to emulsify the oil.
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8
Drain the pasta when 3 more minutes of cooking is required. Set aside 2 cups of the pasta water.
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9
Add the tomato quarters and the clams to the pan. Cook for 30 seconds, add the drained pasta and cook for another 3 minutes, mixing gently. There should be some leftover sauce in the pan, add a little bit of pasta cooking water if needed. Incorporate the lemon juice and a generous stream of olive oil. Serve immediately, garnish with parsley and celery leaves.