- ½ lb linguine
- 2 cloves garlic, thinly sliced
- 1 small Vidalia onion or 2 shallots, finely chopped
- 1 ½ dozen littleneck clams (cherrystones work well too), scrubbed
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- ½ cup clam juice (optional)
- 1 plum tomato, seeded and finely chopped
- 2 ears corn, shucked and kernels removed
- 1 tbsp chopped basil
- 1 tbsp chopped flat-leaf parsley (plus a little extra for garnish)
- olive oil
- Bring a large pot of salted water to boil. Before adding the pasta, add a glug of olive oil to the water. Cook the pasta according to package directions until al dente.
- In the meantime, sauté the garlic in 1 tablespoon olive oil until golden brown in a large Dutch oven or saucepan with a lid. Add the onions and sauté until translucent. Add the red pepper flakes, wine, clam juice (if using), and tomatoes to the pan. When the liquids are bubbling, add the clams. Simmer the mixture for 3 minutes, then cover the pan until the clams have begun to open, about 4-5 minutes.
- When the first few have opened completely, add the corn and the herbs. Simmer uncovered until all the clams have opened, and discard any that fail to do so. Taste the sauce for seasoning, and add any salt as necessary.
- Add the pasta to the clam mixture and toss to combine. Serve immediately and garish with a sprinkle of herbs, and some crusty bread on the side.