Inspired by salsa cruda, or "raw sauce," this dish features a simple and delicious combination of tomatoes, chives, garlic, and balsamic vinegar.

Mark Bittman
Recipe by Cooking Light July 2011

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John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
24 mins
total:
32 mins
Yield:
4 servings (serving size: about 2 cups pasta mixture and 4 clams)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

332 calories; fat 7.9g; saturated fat 2.6g; mono fat 3.4g; poly fat 1.1g; protein 15.4g; carbohydrates 55g; fiber 10.2g; cholesterol 20mg; iron 8mg; sodium 563mg; calcium 79mg.