spaghetti with clams and slow-roasted cherry tomat

How To Make spaghetti with clams and slow-roasted cherry tomat

• 1

  Preheat oven to 300 degrees.
• 2

  Combine 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.
• 3

  Mince 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.
• 4

  Add 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,
• 5

  Wipe 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.
• 6

  Cook the pasta according to the package directions, omitting salt and fat. Drain. Combine pasta and clam mixture. Serve immediately.
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