Spaghetti with Clams and Cherry Tomatoes recipe

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Ingredients

2 pounds clams in shell, scrubbed
1 (16 ounce) package spaghetti
olive oil, divided
3 cloves garlic
2 tablespoons dry white wine
10 cherry tomatoes, halved
10 leaves fresh basil leaves, divided

Nutrition Info

590.8 calories
carbohydrate: 87.4 g
cholesterol: 10.6 mg
fat: 17.2 g
fiber: 4.1 g
protein: 19.2 g
saturatedFat: 2.5 g
servingSize: -
sodium: 47.4 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

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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