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Pasta with Fresh Tomato Sauce and Clams

By

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

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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

Details

Preparation

Step 1

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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