Spaghetti with Clams and Cherry Tomatoes
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"A clam and pasta dish with the taste of the sea. So easy to prepare and just so delicious. You can also substitute mussels for the clams."
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Ingredients2 h 35 m servings 591 cals
Original recipe yields 4 servings
- Soak clams in plenty of salted cold water for 2 hours so that they will release any sand they have in them. Rinse well under cold running water and drain.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, 2 minutes less than as directed on the package, about 10 minutes. Drain.
- Heat 1 tablespoon olive oil in a large pan over medium heat and cook garlic until fragrant, about 1 minute. Add clams and white wine, cover, and cook on high heat until clams open, 3 to 5 minutes. Remove clams from the pan. Strain the pan juices through a fine sieve and set aside.
- Add 2 tablespoons olive oil to the same pan and cook cherry tomatoes until softened, about 7 minutes. Stir in a few basil leaves. Add cooked clams and juices back to the pan and stir to combine. Mix in remaining 1 tablespoon olive oil. Add drained spaghetti and cook for 2 minutes over high heat with the tomatoes. Serve garnished with remaining basil.
Per Serving: 591 calories; 17.2 g fat; 87.4 g carbohydrates; 19.2 g protein; 11 mg cholesterol; 47 mg sodium. Full nutrition