Recipes Linguine with Clams, Green Tomatoes and Saffron Be the first to rate & review! Plus: Pasta Recipes and Tips By George Germon George Germon The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin. Food & Wine's Editorial Guidelines and Johanne Killeen Johanne Killeen The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin. Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 2 Ingredients Kosher salt 1/2 pound imported dried thin linguine or spaghetti 1/4 cup extra-virgin olive oil 1 small onion, halved and thinly sliced lengthwise 2 teaspoons minced garlic Small pinch of saffron threads 1/4 teaspoon crushed red pepper 2 small green tomatoes (about 3/4 pound total)—cored, seeded and chopped, juices reserved 18 littleneck clams, scrubbed Directions Fill a stockpot with 6 quarts of water, cover and bring to a boil. Add 3 1/2 tablespoons salt to the water and add the linguine. Cover partially just until the water returns to a boil, then uncover, stir the pasta and cook until almost al dente. Drain the linguine, reserving 1/4 cup of the pasta water. Meanwhile, heat the olive oil in a large nonreactive skillet. Add the onion and garlic and cook over high heat until the garlic is barely golden, about 2 minutes. Add the saffron, red pepper, green tomatoes and their juices and the clams. Cover tightly and cook over moderately low heat until the clams have opened fully, about 7 minutes. Discard any clams that don't open. Add the linguine to the skillet and cook for 1 minute, tossing well. If the pasta seems dry, add some of the pasta water, 1 tablespoon at a time. Serve immediately. Suggested Pairing Abruzzo, home of some of the world's best saffron, inspired the choice of wine. Try a Trebbiano d'Abruzzo (white) or Montepulciano d'Abruzzo (red); either would work beautifully. Rate it Print