INGREDIENTS:
2 1/2 pounds manila or littleneck clams
1 pint cherry tomatoes
Kosher salt
1 pound linguine
1 tablespoon olive oil
1 medium yellow onion, coarsely chopped
4 medium garlic cloves, minced
4 anchovy fillets, chopped
Freshly ground black pepper
1/4 cup finely chopped Italian parsley
DIRECTIONS:
1. Fill a large bowl with cold water and place the clams in the water (they should be covered). Let soak for 10 minutes, then drain. Scrub the clams under cold water and set aside. In a stovetop smoker, smoke the clams and cherry tomatoes for 15 to 20 minutes (you can remove the wire rack from your smoker and place the clams directly in the tray). Discard any clams that don’t open. Set aside the clams and cherry tomatoes; reserve the liquid that’s collected in the tray.
2. Fill a large pot with heavily salted water and bring to a boil. Cook the pasta until it’s about three-quarters done (it should bend easily but still be super-firm). Drain and leave in the colander while you make the sauce.
3. Return the empty pasta pot to the stove over medium heat. Add the oil and sauté the onion, garlic, and anchovy for a few minutes. Add the drained pasta and carefully pour in the juices from the smoker tray. Add the cherry tomatoes. Stir to combine everything, then cover and cook on medium heat for a few more minutes, until the pasta has absorbed most of the smoky juices and has finished cooking.
4. Taste and add salt as needed. Grind in black pepper to taste. Carefully mix in the clams, or just spoon some on top of each serving. Sprinkle with parsley.
Source: Chow
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