Clam and Tomato Pasta
A quick and flavorful pasta dish with tender clams, sweet tomatoes, and a hint of garlic, finished with olive oil and fresh microgreens.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 25g
Ingredients
- 8 oz spaghetti
- 1 lb clams, cleaned
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tbsp olive oil
- ½ cup microgreens
Instructions
- 1
Cook the 8 oz spaghetti in salted boiling water until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
- 2
While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium. Add 3 minced garlic cloves and 1 cup halved cherry tomatoes; cook until tomatoes soften, about 4 minutes.
- 3
Add 1 lb cleaned clams and 1/4 cup reserved pasta water to the skillet. Cover and cook until clams open, about 5-7 minutes. Discard any that stay closed.
- 4
Toss the drained spaghetti with the clam mixture, adding more pasta water if needed to loosen the sauce. Drizzle with remaining 1 tbsp olive oil.
- 5
Serve immediately, garnished with 1/2 cup microgreens on top.
Tools you’ll need
- Large pot
- Large skillet with lid
- Colander
- Measuring cups and spoons
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