Pasta with Fresh Tomato Sauce and Clams

Cooking Light JULY 2011 Yield: 4 servings (serving size: about 2 cups pasta mixture and 4 clams) Hands-on:24 Minutes Total:32 Minutes 9 points plus
Pasta with Fresh Tomato Sauce and Clams
Pasta with Fresh Tomato Sauce and Clams

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 5

    cups chopped tomato (about 4 large)

  • 6 1/2

    tablespoons chopped fresh chives, divided

  • 2 1/2

    tablespoons minced garlic, divided

  • 1

    tablespoon balsamic vinegar

  • 3/4

    teaspoon kosher salt

  • 1/2

    teaspoon ground black pepper

  • 2

    quarts water

  • 1

    tablespoon kosher salt

  • 8

    ounces uncooked whole-wheat spaghetti or linguine

  • 1

    tablespoon butter

  • 1

    tablespoon olive oil

  • 16

    littleneck clams

Directions

1. Combine tomatoes, 1/3 cup chives, 1 tablespoon garlic, vinegar, 3/4 teaspoon salt, and pepper in a large bowl; let stand 15 minutes. Drain mixture in a colander over a bowl, reserving liquid. 2. While the tomatoes stand, bring 2 quarts water to a boil in a large saucepan. Add 1 tablespoon salt and pasta. Cook the pasta for 10 minutes or until al dente, and drain. 3. Heat butter, olive oil, and remaining 1 1/2 tablespoons garlic in a large skillet over low heat; cook 4 minutes or until fragrant. Increase the heat to medium-high. Add reserved tomato liquid, and bring to a boil; cook until reduced to 1/2 cup (about 6 minutes). Add clams; cover and cook 4 minutes or until shells open. Remove clams from pan, and discard any unopened shells. Add reserved tomato mixture and pasta to pan; cook for 2 minutes or until thoroughly heated. Top with the remaining chives.

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