Spaghetti with Clams and Blistered Cherry Tomatoes
Bored with Bolognese? Put a fresh spin on spaghetti with steamed clams and blistered cherry tomatoes. Our versatile recipe works great with any pasta—penne to linguini—and comes together in just half an hour.
Total Time: 30m
Prep Time: 15m
Cooking Time: 15m
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1 Pound Spaghetti
3 Pounds Small Clams, Scrubbed And Soaked
3 Cups Cherry Tomatoes, Halved
3 1/2 Cloves Of Minced Garlic
1/2 Cup Freshly Chopped Parsley
1/3 Cup Olive Oil
1/2 Cup Dry White Wine
Red Pepper Flakes
To Taste Salt & Pepper
Prepare your pasta to your liking - we are using spaghetti, but you can use linguine or your favorite long pasta. We cook ours al dente.
Meanwhile, in a saute pan, heat the olive oil, minced garlic and red pepper for about 1 minute.
Add halved tomatoes and cook until the tomatoes begin to blister on both sides, about 3 minutes.
Over medium heat, add in parsley, clams and white wine for about 5 minutes or until clams open. Stir to ensure even heat distribution. Remove any clams that do not open.
Drain your pasta, save one small cup of pasta water.
Add your pasta to your saute pan and mix well and stir in a little pasta water.
Top with salt and pepper, extra pepper flakes as desired and grated parmesan - we love ours with crusty bread to soak up the juices!
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