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.
And while I hate to be the one to break it to ya, Summer’s not getting any longer, so I suggest making this now! Or ya know, like tonight, if you’re reading this at 6am or something 😉 xo
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!
Sarah | The Cyclist's Wife says
I have a love affair with burrata. I’m so excited about this recipe!
We definitely share that love affair 🙂
Nicole @ Young, Broke and Hungry says
Clams freak me out but that aside, this pasta looks magical! Burrata cheese with the lemony pasta, yummy.
You could totally do this sans clams 🙂
Zainab @ Blahnik Baker says
This looks great dear! I love your call of action “Change is good” and I can’t wait to try this with burrata cheese.
PS: Having your roasted potatoes with some BBQ chicken for dinner tonight 🙂
Yay! Let me know how they turn out 🙂
Nora @ Buttercream Fanatic says
I love re imagined versions of classic dishes, and this looks fabulous! Plus, anything topped with Burrata is to die for.
Eva @ Eva Bakes says
I’ve never had burrata (gasp!). Is it normally found with the rest of the specialty cheeses?
I always get it from Trader Joe’s. It’s with the cheese, next to the mozzarella. Hope you find it!
Amy @ Elephant Eats says
Oh man, I LOVE burrata. Everything in this pasta looks amazing.
Amanda @ Once Upon a Recipe says
Umm, how bad is it that I’ve never eaten burrata? Should I be hiding my head in shame?
This dish certainly looks drool-worthy!
SO bad! Get your pretty little hands on some asap!
Stacy | Wicked Good Kitchen says
Oh, girl…this pasta dish looks simply divine! Linguini is my favorite cut of pasta (for long noodle goodness) and all of these ingredients together ROCK. No doubt, it must be made…like in the next 2 hours. Thanks for sharing!
I’m already craving it AGAIN 😉
[email protected] says
That looks like one hell of a delicious pasta dish, the burrata looks amazing!
Anne ~ Uni Homemaker says
Isn’t burrata fantastic? It melts beautifully and it tastes heavenly! This pasta dish sounds so good right about now. Delicious!
Yes… it’s heaven!
Jennifer @ Not Your Momma's Cookie says
That burrata looks like a dreamy, cloud of cheese! SO creamy and delicious!
I need burrata!! I have still have never had it, but you make me feel I need it. I love this pasta, Ashley!
You NEED it 😉
Robyn Stone | Add a Pinch says
I am looking at this and going WHOA because I want some of this!!! Amazing, Awesome, Gotta have it!!!
Ha! Come on over 😉
Erin | The Law Student's Wife says
After our trip to the Cape, I have only further solidified my obsession with seafood. And the mega hunks of cheese? Clearly a must.
The Cape?! Totes jealous!
Ashley Bee (Quarter Life Crisis Cuisine) says
Oh yum, this looks so classy and delicious. I looove puttanesca, and you just made it even better!
Thanks, girl! xo
Alyssa (Everyday Maven) says
Want!!!! I have to make this (with zucchini pasta ;). Sounds awesome.
Yay! Let me know how it turns out, love!
You had me at Burrata. Oh and linguini…and clam…and puttanesca…
It’s a monster of flavor!