Rating: 4.5 stars
5 Ratings
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  • 5 star values: 3

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.

Domenica Marchetti
Recipe by Cooking Light March 2013

Gallery

Francesco Tonelli; Styling: Tiziana Agnello

Recipe Summary

hands-on:
42 mins
total:
1 hr 40 mins
Yield:
Serves 6 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • 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.

Nutrition Facts

337 calories; fat 6.2g; saturated fat 0.9g; mono fat 3.5g; poly fat 1g; protein 18.8g; carbohydrates 48.8g; fiber 2.8g; cholesterol 22mg; iron 3.4mg; sodium 540mg; calcium 55mg.
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