Since I ran into a terrific buy on sun dried tomatoes today, I decided to go looking for a recipe that uses them as an ingredient. Just between us, you can munch these like nuts or dried fruit, but this looked like something to try.
• 2 tablespoons olive oil
• 1/2 cup finely chopped sweet onions
• 2 tablespoons chopped garlic
• 1/2 cup dry white wine
• 1/2 cup clam juice
• 1/4 cup chopped sun-dried tomatoes
• 2 dozen littleneck clams, cleaned and scrubbed
• 1 pound linguine, cooked al dente
• 2 tablespoons finely chopped fresh parsley leaves
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil for garnish
Heat a large heavy skillet (with a lid). Add olive oil and swirl to coat the pan. Gently sauteonions and garlic until softened. Add white wine, clam juice, and sun-dried tomatoes. Bring to a simmer, then add the clams. Cover with lid and simmer about 6 to 8 minutes, until clamshells open up. Discard any shells that do not open.
Add the cooked linguine, parsley, salt, and pepper. Toss to coat pasta, and saute another 2 minutes until pasta is heated through. Plate and drizzle with olive oil to serve. Crusty bread makes perfect accompaniment to sop up the juices.
If you’ve never had linguine and clams, I highly recommend you try them. First generation American-Italian friends introduced me to this, and the white sauce with them, and it remains my favorite.
The nutrition in dried fruits and veggies might not be quite the same as the fresh stuff is, but it’s really nice itself. I’m always happy to find these healthy treats, and want to munch on them instead of the chips and crackers that tempt me when I don’t have something else on hand.
Making your own sundried tomatoes is also not impossible, but I seldom wind up with so many tomatoes that I have spare ones to dry for later.