spaghetti with clams and tomatoes
(1 rating)
I prepare this similar to Mussels in White Wine Sauce. I first steam the clams and then use the broth to cook the tomatoes, garlic, parsley and butter. It produces a wonderful sauce which we soak up with crostini. Serve with a salad or some extra vegetables added in and this 20 minute meal never fails to disappoint. Smaller portions can be served as well for appetizers.
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(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
20 Min
Ingredients For spaghetti with clams and tomatoes
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1 lbuncooked pasta
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3 lblittleneck clams
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1 cwater
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1/2 cdry white wine
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2 cantomatoes, canned italian-style and diced
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3 Tbsproasted garlic, minced
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1/3 cparsley, flat leaf italian, chopped
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1/4 stickbutter, unsalted
How To Make spaghetti with clams and tomatoes
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1Bring water to a boil in a large stockpot to cook the pasta. Add the pasta and return to a boil, stirring frequently. Cook until pasta is al dente, stirring occasionally. Drain the spaghetti and place in a large bowl. Sprinkle with salt, tossing well. Cover and keep warm.
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2While pasta cooks, bring 1 cup water to a boil in a large Dutch oven. Add clams; cover and cook 6 minutes or until shells open. Remove clams from pan with a slotted spoon, reserving the clam broth liquid in pan. Add tomatoes and garlic; reduce heat, and simmer 5 minutes. Stir in fresh parsley and butter; cook 1 minute. Serve tomato mixture and clams over spaghetti.
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Categories & Tags for Spaghetti with Clams and Tomatoes:
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