- 1 pound cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, divided
- 1/4 teaspoon crushed red pepper
- 1/2 cup dry white wine
- 48 littleneck clams, scrubbed
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons minced fresh basil
- 1/4 teaspoon salt
- 3/4 pound uncooked spaghetti
- calories 337
- fat 6.2 g
- satfat 0.9 g
- monofat 3.5 g
- polyfat 1 g
- protein 18.8 g
- carbohydrate 48.8 g
- fiber 2.8 g
- cholesterol 22 mg
- iron 3.4 mg
- sodium 540 mg
- calcium 55 mg
How to Make It
Preheat oven to 300°.
Combine tomatoes and 1 tablespoon olive oil, tossing to coat. Arrange tomatoes, cut side up, on a jelly-roll pan. Thinly slice 1 garlic clove; sprinkle over tomatoes. Bake tomato mixture at 300° for 1 1/2 hours or until tomatoes are slightly shriveled. Set aside.
Mince remaining 2 garlic cloves. Heat remaining 1 tablespoon olive oil in a large skillet over medium-low heat. Add minced garlic and red pepper to skillet; cook 2 minutes or until garlic and pepper sizzle. Increase heat to medium-high; stir in wine. Add clams; cover and cook 7 minutes or until clams open. Using tongs, remove clams from skillet; reserve liquid. Discard any unopened shells. Strain liquid through a fine-mesh sieve lined with cheesecloth into a bowl; discard solids. Wipe skillet clean; return liquid to skillet. Add tomatoes, parsley, basil, and salt; bring to a simmer over medium heat. Reserve 24 clams in shells. Remove remaining clams from shells; add all clams to skillet.
Cook pasta according to package directions, omitting salt and fat. Drain. Combine pasta and clam mixture. Serve immediately.