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 lb
- uncooked pasta
- 3 lb
- littleneck clams
- 1 c
- 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
How to Make Spaghetti with Clams and Tomatoes
- 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.