Squid Ink Linguine with Melted Leek Cream Sauce, and Roasted Heirloom Tomatoes
This is one of those dishes that is hard to stop eating! The pasta, with its dramatic color and mild flavor reminiscent of the sea, when combined with the lush cream sauce, roasted tomatoes, and fresh basil, makes a mouthwatering and memorably satisfying meal on its own. But it's very seafood friendly too. Add calamari to it for the perfect symphony of flavors - or maybe you prefer shrimp, or flaked halibut fillet pieces, or...you get the idea!
This quick, easy, and really delicious recipe came to us from member Alice Gates-Wilcox, who found it in Comfortable Under Pressure by Meredith Laurence. While her preparation uses a pressure cooker, this could be done easily without one too. Without pressure cooking, small clams will only need about 10 minutes of steaming.
While perusing clam linguine recipes, we noticed that many included instructions for making your own fresh pasta. There really is nothing quite like it, but we know that many of our members don't have time, so we offer fresh linguine from Bigoli Pasta in our member store whenever we can. Whatever pasta you use, this recipe will turn out delicious!