The harvest is almost done here in the Pacific Northwest. G harvested all the tomatoes last week and has them boxed downstairs. He has devised a system to ripen the tomatoes by putting wrapping them in newspaper, storing them stem side down and putting a banana in the box to help ripen.

I have been looking for ways to use the fresh tomatoes. I don’t have enough to can so we have been eating them as fast as we can. Judith of Think on It posted that she was hosting this week’s Presto Pasta Night. Ah, just the push I needed. I went searching for a pasta recipe that would use some of our fresh tomatoes.

I came across this recipe for Linguine with Clams in spicy Pernod Sauce on Epicurious from Gourmet 2000. I love Pernod and I love linguine with clams. It also used fresh tomatoes.

I reviewed the comments. Several of the reviews mentioned that the instructions cook the clams too long. The clams here in the Northwest are small and will open in just a few minutes. They would be tough if I cooked them 8 minutes. Also it is important to use good dried pasta. I choose Delverde which is one of the better pastas I can find in the stores here in Seattle.

I omitted browning the clams and instead added them at the end. It was perfect.

Linguine with Clams in Spicy Pernod Sauce

24 small hard-shelled clams such as littleneck or Manila, well scrubbed
1 teaspoon fennel seeds, coarsely crushed
3 tablespoons olive oil
2 Tbs shallots, finely chopped
1 tablespoon minced garlic
2 large plum tomatoes, seeded and chopped
1/2 cup dry white wine
1/4 cup water
2 tablespoons Pernod
1/4 to 1/2 teaspoon dried hot red pepper flakes
12 oz dried linguine
2 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley

Bring water for linguine to a boil in an 6-8 quart pan. While water is heating, heat olive oil in a deep heavy skillet over med-high heat. Add fennel seeds and saute quickly for about 1/2 minute. Add the shallots and saute for 1 minute, then add tomatoes and garlic. Cook until tomatoes soften 2-3 minutes. Add wine, water, Pernod, and red pepper flakes and bring to a boil. Add the clams, cover and cook until the clams open – 5 -7 minutes.

When the pasta water comes to a boil, add the linguine and cook until al dente.

Add cooked linguine, butter and parsley to clams and toss over low hear until pasta is covered in sauce. Season with salt and pepper and serve immediately.