Spaghetti with Clams and Slow-Roasted Cherry Tomat
By
Lynette !
@breezermom
5
Those slow roasted tomatoes bring a sweetness and depth of flavor that makes this dish delicious! Takes a while, but its worth it!
Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
15 Min
Cook:
1 Hr 40 Min
Method:
Roast
Ingredients
- 1 lb
- cherry tomatoes, halved
- 2 Tbsp
- extra-virgin olive oil, divided
- 3 clove
- garlic, divided
- 1/4 tsp
- crushed red pepper
- 1/2 c
- dry white wine
- 48
- littleneck clams, scrubbed
- 2 Tbsp
- fresh flat leaf parsley, minced
- 2 Tbsp
- fresh basil, minced
- 1/4 tsp
- salt
- 3/4 lb
- uncooked spaghetti
How to Make Spaghetti with Clams and Slow-Roasted Cherry Tomat
- 1Preheat oven to 300 degrees.
- 2Combine tomatoes adn 1 tablespoon olive oil, tossing to coat. Arrange tomatoes, cut side up, on a jelly-roll pan. Thinly slice 1 garlic clove; sprinkle over the tomatoes. Bake the tomato mixture at 300 degrees for 1 1/2 hours or until the tomatoes are slightly shriveled. Set aside.
- 3Mince remaining 2 garlic cloves. Heat remaining 1 tablespoon olive oil in a large skillet over medium-low heat. Add minced garlic and red pepper to skillet; cook 2 minutes or until garlic and pepper sizzle. Increase heat to medium high; stir in the wine.
- 4Add clams; cover and cook 7 minutes or until the clams open. Using tongs, remove the clams from the skillet; reserve liquid. Discard any unopened shells. Strain the liquid through a fine-mesh sieve lined with cheesecloth into a bowl; discard solids,
- 5Wipe the skillet clean; return the liquid to the skillet. Add tomatoes, parsley, basil, and salt; bring to a simmer over medium heat. Reserve 24 clams in shells. Remove the remaining clams from the shells; add all clams to the skillet.
- 6Cook the pasta according to the package directions, omitting salt and fat. Drain. Combine pasta and clam mixture. Serve immediately.
