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Pasta With Cherry Tomatoes, Basil, Lemon, And Clams


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  • 12 ounces spaghettini
  • 1/4 cup olive oil
  • 3 large garlic cloves chopped
  • 1 pound cherry tomatoes halved
  • 3 cans chopped clams - (6 oz ea) drained, and juices reserved
  • 1/2 cup thinly-sliced fresh basil
  • 1 cup grated Parmesan cheese
  • 1/4 cup fresh lemon juice
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Additional grated Parmesan cheese (optional)


Servings 4


Step 1

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes; sauté until beginning to soften, about 5 minutes. Add drained clams and basil; stir 1 minute.

Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry. Season with salt and pepper. Serve with additional Parmesan cheese, if desired.

This recipe yields 4 servings.

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