If you’re looking at this like “Whoa!” or “What the heck” or “Ummmm, yo lady… that doesn’t look anything like the puttanesca I know”, you my friend, are 100% right! This doesn’t look like classic puttanesca because this isn’t classic puttanesca.
It ain’t! It’s not! It surely cannot be! We cool with that? Let’s all say yes together! Change is good!
What this is right here is a Summery remix on the spicy classic! And it’s absolutely fabulous. I mean, it has burrata! Burrata is like a gift from the cheese gods!
And the fabulousness doesn’t stop at the cheese. This pasta also boasts cherry stone clams, a ton of lemon, garlic, and basil, and puttanesca staples like olives, capers, and crushed red pepper flakes. It’s intense and dreamy in every bite.
Linguini Clam Puttanesca with Burrata and Basil – Baker by Nature
Makes 6 generous helpings
1 pound linguini, cooked al dente
1/4 cup + 2 tablespoons olive oil, divided
2 tablespoons minced garlic
16 ounces cherry tomatoes (or baby heirloom if you can find them)
1/4 cup thinly sliced garlic
(2) 6.5 ounce cans of cherry stone clams (I found mine at Trader Joe’s), juice reserved
1 cup clam juice (you will have this from your cans unless you’re using fresh clams)
1/2 teaspoon crushed red pepper flakes
25 pitted kalamata olives, roughly chopped
3 tablespoons capers, rinsed
1/2 cup fresh basil, thinly sliced
1/4 cup lemon juice
2 tablespoons salted butter
2 balls of burrata, cut into pieces
In large pot bring salted water to a rapid boil and cook pasta until al dente. While your pasta is cooking, heat a large saucepan with 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and tomatoes, and cook – stirring occasionally – for about 8 minutes, or until the tomatoes are softened and just beginning to blister (you should easily be able to pop them with a slight amount of pressure from a fork). Add the additional 1/4 cup of olive oil and the 1/4 cup of sliced garlic and cook for another 2 minutes before adding the olives, capers, crushed red pepper flakes, and basil. Simmer the mixture for 3 minutes, then add the clams and clam juice, stirring to combine. Reduce heat to low and let the mixture simmer for 10 minutes, stirring once or twice, before adding the lemon and butter, and cooking for one last minute. Once the sauce is finished, toss in cooked linguini in the sauce, then plate. Top each plate with a few pieces of burrata and a sprinkle of fresh basil. Eat!