Spaghetti with Clams and Tomatoes

By Kitchen Dreaming
@Reagle

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.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

Prep:

5 Min

Cook:

20 Min

Ingredients

1 lb: uncooked pasta
3 lb: littleneck clams
1 c: water
1/2 c: dry white wine
2 can(s): tomatoes, canned italian-style and diced
3 Tbsp: roasted garlic, minced
1/3 c: parsley, flat leaf italian, chopped
1/4 stick: butter, unsalted

Step-By-Step

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.

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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