Photo: John Autry; Styling: Cindy Barr
Hands-on Time
24 Mins
Total Time
32 Mins
Yield
4 servings (serving size: about 2 cups pasta mixture and 4 clams)

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Sustainable Choice: Because they help filter the water in which they live, clams and other bivalves are sustainable superstars.

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Ratings & Reviews

Good sauce

Zendergirl
May 19, 2016
Would have given this 5 stars if I had homegrown tomatoes available. I would definitely make this again when they are. 

Donna's review

dalexben
October 16, 2015
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.

Zendergirl's Review

dmstoll
August 30, 2011
I absolutely love this recipe! I love clams so I usually make the sauce and clams for four but with noodles for two- for my husband and I.

dmstoll's Review

Lisajane
July 19, 2011
I loved this recipe! Great for summer, when the tomato plants are going wild. I was out of balsamic vinegar so I subbed in red wine I also tossed in some proscuitto and basil. My hubby loved it, too.