One-Pan Vongole Pasta, The Noodles Absorb the Clam Broth Directly So the Flavor Is Incomparable

Steps

1. 1

   Score the tomato, blanch briefly in boiling water, cool in ice water, then cut into 0.5cm squares.

2. 2

   Crush the whole peppercorns with the back of a knife and prep the green onion and peeled garlic.

3. 3

   Add olive oil to a pan and color the garlic until golden.

4. 4

   Briefly sauté whole pepper and green onion, then add clams and white wine over high heat; remove clams as soon as they open.

5. 5

   Add water and linguine and cook.

6. 6

   Add pepper crush, sliced basil, tomato, and olive oil while doing the mantecatura.

7. 7

   Toss in the reserved clams, season with salt, and plate to finish.