Clams and Linguine with Manila and Surf Clams, Oil-Cured Tomatoes, Crispy Prosciutto, Parmesan Breadcrumbs
10 ounces fresh or 12 ounces dry linguine
2 cups fresh, local cherry tomatoes
1/4 cup olive oil
1 teaspoon kosher salt
1 teaspoon cracked pepper
4 sprigs fresh thyme
1 teaspoon garlic, chopped
2 slices stale sourdough bread, buttered and toasted until dry
2 tablespoons canola oil
1 pound fresh Manila clams
2 tablespoons garlic, roasted
1 cup dry white wine
1 cup razor clams, cleaned and chopped
2 ounces prosciutto, thinly sliced and crisped
1 lemon, zested and juiced
2 teaspoons unsalted butter
1/2 cup fresh parmesan, grated
1/4 cup Grana Padno, shaved
- Heat oven to 350 degrees F.
- Cook pasta according to package instructions. Never cool pasta under cold running water; toss warm, drained pasta in olive oil. Set aside.
- In a small sheet pan combine cherry tomatoes, olive oil, salt, pepper, thyme and garlic and roast for 15 minutes. Remove from oven and cool to room temperature.
- While tomatoes are roasting place stale buttered bread in oven and toast until dry. Remove from oven and set aside.
- In a large saute pan over medium high heat add canola oil. Add manila clams and roasted garlic and saute for one minute then de-glaze with white wine. Let cook another minute. Add chopped razor clams, crisped prosciutto, lemon juice and zest and let simmer for another minute. Add cooked linguine and butter stirring until butter has melted and thickened the wine sauce. Add roasted tomatoes and toss gently to combine.
- To serve place pasta in center of plate, finish with mixture of crumbled breadcrumbs, parmesan cheese and shaved grana padno.