Pasta with Fresh Tomato sauce and Clams

Pasta With Fresh Tomato Sauce And Clams Recipe

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Lynette !


A serving here is about 2 cups pasta mixture and 4 clams. If you are heartier eaters, increase the number of clams!! From a really old issue of Cooking Light.


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20 Min
35 Min
Stove Top


  • 5 c
    fresh chopped tomato (about 4 large)
  • 6 1/2 Tbsp
    chopped fresh chives, divided
  • 2 1/2 Tbsp
    minced garlic, divided
  • 1 Tbsp
    balsamic vinegar
  • 3/4 tsp
    kosher salt
  • 1/2 tsp
    ground black pepper
  • 2 qt
  • 1 Tbsp
    kosher salt
  • 8 oz
    uncooked spaghetti or linguine
  • 1 Tbsp
  • 1 Tbsp
    olive oil
  • 16
    littleneck clams

How to Make Pasta with Fresh Tomato sauce and Clams


  1. Combine tomatoes, 1/3 cup chives, 1 tbsp garlic, vinegar, 3/4 tsp salt, and pepper in a large bowl; let stand for 15 minutes. Drain the mixture in a colander over a bowl, reserving liquid.
  2. While the tomatoes stand, bring 2 quarts water to a boil in a large saucepan. Add 1 tablespoon salt and pasta. Cook the pasta for 10 minutes or until al dente, and drain.
  3. Heat butter, olive oil, and remaining 1 1/2 tablespoons garlic in a large skillet over low heat; cook 4 minutes or until fragrant. Increase the heat to medium-high.
  4. Add the reserved tomato liquid, and bring to a boil; cook until reduced to 1/2 cup (about 6 minutes). Add clams; cover and cook 4 minutes or until the shells open. Remove the clams from the pan, and discard any unopened shells.
  5. Add the reserved tomato mixture and pasta to the pan; cook for 2 minutes or until thoroughly heated. Top with the remaining chives and clams.

Printable Recipe Card

About Pasta with Fresh Tomato sauce and Clams

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Diabetic Low Fat Dairy Free
Other Tag: Healthy

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