Randy's Garlic, Clam, and Roasted Tomato Linguine
- Ready In:
- 12 garlic cloves
- 1 1⁄2 lbs mixed red and yellow tomatoes, quartered
- 1⁄4 cup green olives, of your choice halved and pitted
- 6 tablespoons olive oil, divided
- 1⁄4 teaspoon fine sea salt
- 1 teaspoon fresh coarse ground black pepper, divided
- 12 ounces dry linguine
- 1⁄2 teaspoon crushed red pepper flakes
- 3⁄4 teaspoon dried oregano
- 1⁄2 cup dry white wine
- 2 (10 ounce) cans baby clams, drained and liquid reserved
- Preheat oven to 450 degrees Fahrenheit.
- Smash and peel 6 garlic cloves (do not chop), peel and finely chop the remaining 6 and set aside.
- Toss the smashed garlic with the tomatoes, olives, 2-3 tablespoons of olive oil, sea salt, and 1/4 teaspoon black pepper.
- Spread the tomato mixture in one layer on one or two baking sheets, making sure it is not crowded (crowding will result in steaming, not roasting).
- Roast tomato mixture, tossing occasionally, for 15 to 25 minutes (cherry/grape tomatoes should begin to burst).
- Warm the remaining oil in a deep skillet, then add the reserved garlic and the red pepper flakes. Cook for 30 seconds. Add the wine, oregano, reserved clam liquid, and roasted tomatoes, garlic, and olives and simmer 10 minutes to meld ingredients and reduce sauce.
- In a large pot of salted water cook the pasta until it is about 2 minutes from being done to taste. Drain.
- Add the pasta and reserved black pepper to the sauce. Cook, tossing, until pasta is just cooked through. Add the reserved clams, toss well to just heat the clams, and serve, drizzing with a little more olive oil.
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