No matter the season, I love sitting down to a big bowl of linguini and clams. In the winter I make hearty additions like chorizo sausage and kale, summertime I keep it light with fresh herbs and maybe diced zucchini or sweet corn. Or I might decide to make life (and dinner) really simple and just use whatever I’ve got on hand. In this case, it’s a handful of grape tomatoes, fennel, carrots, and some of the tarragon that is currently taking over my garden.
Friends, simple is good. This version of linguini and clams is quick, it’s tasty, and it’s worth making over and over with variations galore.