Inspired by salsa cruda, or "raw sauce," this dish features a simple and delicious combination of tomatoes, chives, garlic, and balsamic vinegar.
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
How to Make It
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.
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.
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.
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We had this tonight, last minute choice. I was looking for a use for our end-of-summer tomatoes, and this fit the bill. We did not have fresh clams so we used a can of chopped clams and added the juice to the sauce. We loved it and plan to try it again with fresh clams.