Clam Scampi with Cherry Tomatoes

About 1/2 hour before cooking, let clams soak in a bowl of water. Drain, rinse, and scrub any additional sand. Set aside.

Boil water for 1 1b of linguine. Chop onion and garlic. Halve the cherry tomatoes. Once water comes to a boil, add the pasta.

Add olive oil to a medium-sized sauce pan. Saute garlic and onion until onion is translucent. Add the butter until melted. Add the wine, salt, pepper, and herbs.

Once the mixture comes to a boil, add the clams. Cover and let cook for about 3-5 minutes, or until a majority of the clams are open.

Note: If 1 or 2 clams don’t open, don’t sweat it; let it cook for another 30 seconds or so and if it STILL doesn’t open, just toss it. Don’t pry that sucker open. It’s a sad clam.

Drain pasta and place it in a bowl with the cherry tomatoes and a dash of olive oil to keep it loosey goosey.

Pour clams and sauce mixture over the scampi. Mix and serve with some sprinkled parmesan cheese and pepper to taste.

The great thing about this recipe is you can put as much or as little as you want of almost anything. More wine? Pour a bit in! More clams? Go for it! Like cherry tomatoes? Halve a few more! Think butter is for lovers? Add another chunk!

P.S. If you’re not into wine, chicken stock will work just as well.