Spaghetti with Clams and Cherry Tomatoes
1 made it | 0 reviews |
"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."
Added to shopping list. Go to shopping list.
Ingredients2 h 35 m servings 591
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.
You might also like
Per Serving: 591 calories; 17.2 87.4 19.2 11 47 Full nutrition