Spaghetti with Clams, Tomatoes and Olive Oil Recipe

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Spaghetti with Clams, Tomatoes and Olive Oil Recipe

Spaghetti with Clams, Tomatoes, and Olive Oil is a traditional Italian dish that is ideal for a quick and easy dinner. The cherry tomatoes and white wine combine to make a light and flavorful sauce that complements the tender clams and al dente spaghetti.

Ingredients

1/2 cup dry white wine
1/4 cup chopped fresh parsley
4 cloves garlic, thinly sliced
2 cups cherry tomatoes, halved
spaghetti, 12 oz
1/4 tsp red pepper flakes
1/2 cup extra-virgin olive oil
Small clams weighing 2 lbs
To taste, season with salt and freshly ground black pepper

Time Needed

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Instructions

A large pot of salted water should be brought to a boil.
Cook the spaghetti until al dente, according to package directions.
While the pasta is cooking, scrub the clams under cold running water.
Any clams that are open and do not close when tapped should be discarded.
Heat the olive oil in a large sauté pan over medium heat.
Cook until the garlic and red pepper flakes are fragrant, about 1 minute.
Add the cherry tomatoes and season with salt.
Cook for 5 minutes, or until the tomatoes have released their juices and begun to break down.
Bring the white wine to a simmer.
Cover the pan with the clams.
Cook for 5-7 minutes, or until the clams open.
When the pasta is done, drain it and combine it with the clams and tomatoes in the pan.
Cook for another minute or two, until the pasta has absorbed some of the sauce.
Remove from the heat and season with parsley and black pepper.
Serve immediately.