Spaghetti with Clams and Tomatoes
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.
1 lbuncooked pasta
3 lblittleneck clams
1/2 cdry white wine
2 can(s)tomatoes, canned italian-style and diced
3 Tbsproasted garlic, minced
1/3 cparsley, flat leaf italian, chopped
1/4 stickbutter, unsalted
How to Make Spaghetti with Clams and Tomatoes
- Bring 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.
- While 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.