-
8 to 10 ounces
ounces dried linguine, spaghetti, bucatini, or other thin, long pasta
(about half of a standard 16-ounce package—you can eyeball this amount)
-
Kosher salt
-
2 tablespoons
olive oil, plus more for the pasta
-
2
ears of corn, kernels removed from the cobs (about 2 cups)
-
1 pint
grape or cherry tomatoes
-
2
scallions, light green and white parts only, sliced and divided
-
1/2 teaspoon
red pepper flakes, or more as desired
-
3 pounds
littleneck clams (about 24 to 30 clams), cleaned very well to remove grit (see author notes)
-
1/2 cup
dry white wine
-
2 cups
baby arugula
-
1/2 cup
fresh basil, mint, or parsley leaves and tender stems, roughly chopped or torn
- 1 lemon, cut into wedges, for serving (optional)
Ingredients
Directions
- Bring
a pot of salted water to a boil over medium-high heat. Add the pasta
and cook until almost al dente, about 3 minutes less than the package
instructions. Drain in a colander in the sink and toss with olive oil so
the noodles don’t stick together.
- Meanwhile, heat the oil in a large Dutch oven or similar deep pot over medium heat until shimmering. Add the corn, season with salt, and spread out in an even layer, then cook untouched for 2 minutes. Stir and continue to cook, stirring occasionally, until the corn becomes a vibrant yellow and starts to brown, 4 to 5 minutes more. Add the tomatoes and white parts of the scallion, season with salt and red-pepper flakes, and stir to combine; cook until the tomato skins start to blister, 3 to 4 minutes more.
- Add the clams and white wine, cover, and cook until the clams open, 6 to 8 minutes more (larger clams might take longer), shaking the pan occasionally. Reduce the heat as needed to maintain an active simmer.
- Turn down the heat to low, then add the pasta, tossing to coat with the liquid and cooking until al dente, 1 to 2 minutes more. Stir in the arugula, letting it wilt, and remove any unopened clams. When you’re ready to eat, top with basil and green scallion parts and serve with lemon wedges.
