Pasta With Fresh Tomato Sauce And Clams Recipe

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Pasta with Fresh Tomato sauce and Clams

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.

☆☆☆☆☆ 0 votes
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
littleneck clams


1Combine 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.
2While 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.
3Heat 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.
4Add 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.
5Add the reserved tomato mixture and pasta to the pan; cook for 2 minutes or until thoroughly heated. Top with the remaining chives and clams.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Dairy Free
Other Tag: Healthy
Hashtags: #Clams, #fresh tomatoes