Pasta with Fresh Tomato Sauce and Clams

Pasta with Fresh Tomato Sauce and Clams Recipe
Photo: John Autry; Styling: Cindy Barr
Inspired by salsa cruda, or "raw sauce," this dish features a simple and delicious combination of tomatoes, chives, garlic, and balsamic vinegar.


4 servings (serving size: about 2 cups pasta mixture and 4 clams)
Total time: 32 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 24 Minutes
Total: 32 Minutes

Nutritional Information

Calories 332
Fat 7.9 g
Satfat 2.6 g
Monofat 3.4 g
Polyfat 1.1 g
Protein 15.4 g
Carbohydrate 55 g
Fiber 10.2 g
Cholesterol 20 mg
Iron 8 mg
Sodium 563 mg
Calcium 79 mg


5 cups chopped tomato (about 4 large)
6 1/2 tablespoons chopped fresh chives, divided
2 1/2 tablespoons minced garlic, divided
1 tablespoon balsamic vinegar
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 quarts water
1 tablespoon kosher salt
8 ounces uncooked whole-wheat spaghetti or linguine
1 tablespoon butter
1 tablespoon olive oil
16 littleneck clams


1. Combine tomatoes, 1/3 cup chives, 1 tablespoon garlic, vinegar, 3/4 teaspoon salt, and pepper in a large bowl; let stand 15 minutes. Drain mixture in a colander over a bowl, reserving liquid.

2. While the tomatoes stand, bring 2 quarts water to a boil in a large saucepan. Add 1 tablespoon salt and pasta. Cook the pasta for 10 minutes or until al dente, and drain.

3. Heat butter, olive oil, and remaining 1 1/2 tablespoons garlic in a large skillet over low heat; cook 4 minutes or until fragrant. Increase the heat to medium-high. Add reserved tomato liquid, and bring to a boil; cook until reduced to 1/2 cup (about 6 minutes). Add clams; cover and cook 4 minutes or until shells open. Remove clams from pan, and discard any unopened shells. Add reserved tomato mixture and pasta to pan; cook for 2 minutes or until thoroughly heated. Top with the remaining chives.

Sustainable Choice: Because they help filter the water in which they live, clams and other bivalves are sustainable superstars.

Mark Bittman,

Cooking Light

July 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note