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.

Yield:

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

Ingredients

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

Preparation

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
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