Spaghetti with Clams and Slow-Roasted Cherry Tomatoes

Photo: Francesco Tonelli; Styling: Tiziana Agnello

Spaghetti with Clams and Slow-Roasted Cherry Tomatoes makes an elegant dinner for entertaining. Spaghetti dressed with clams is a Southern italian classic, and tomatoes contribute a contemporary addition.

Yield: Serves 6 (serving size: 1 1/2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 42 Minutes
Total: 1 Hour, 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 337
  • Fat: 6.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1g
  • Protein: 18.8g
  • Carbohydrate: 48.8g
  • Fiber: 2.8g
  • Cholesterol: 22mg
  • Iron: 3.4mg
  • Sodium: 540mg
  • Calcium: 55mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 300°.
  2. 2. 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.
  3. 3. 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.
  4. 4. Cook pasta according to package directions, omitting salt and fat. Drain. Combine pasta and clam mixture. Serve immediately.
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