Ingredients
  • Balsamic vinegar 1 tablespoon
  • Butter 1 tablespoon
  • Chopped Fresh Chives, Devided 6 1/2
  • Ground Black Pepper 1/2 teaspoon
  • Kosher salt 1 tablespoon
  • Kosher salt 3/4 teaspoon
  • Littleneck clams 16
  • Minced Garlic, Divided 2 1/2 tablespoons
  • Olive oil 1 tablespoon
  • Pomi Chopped Tomatoes 5 cups
  • Uncooked Linguine 8 ounces
  • Water 2 quarts
Preparation

Instructions:

Step 1

Combine Pomi Chopped Tomatoes, 1/3 cup chives, 1 tablespoon garlic, vinegar, 3/4 teaspoon salt, and pepper in a large bowl; let stand 15 minutes. Drain mixture in a colander over a bowl, reserving liquid.

Step 2

While the tomatoes stand, bring 2 quarts water to a boil in a large saucepan. Add 1 tablespoon salt and pasta. Cook the Linguine for 10 minutes or until al dente, and drain.

Step 3

Heat butter, olive oil, and remaining 1 1/2 tablespoons garlic in a large skillet over low heat; cook 4 minutes or until fragrant. Increase the heat to medium-high. Add reserved tomato liquid, and bring to a boil; cook until reduced to 1/2 cup (about 6 minutes). Add clams; cover and cook 4 minutes or until shells open. Remove clams from the pan, and discard any unopened shells. Add reserved tomato mixture and pasta to pan; cook for 2 minutes or until thoroughly heated. Top with the remaining chives.

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