Clam Pasta with Vegetables

Ingredients

• 12 oz pasta shells
• 1 lb clams
• 1 cup cherry tomatoes
• 2 cloves garlic
• ¼ cup fresh parsley
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 12 oz pasta shells and cook until al dente, about 10 minutes. Reserve 1 cup of pasta water, then drain.

2. 2

   While the pasta cooks, scrub the 1 lb clams under cold water and discard any that are open. Halve the 1 cup cherry tomatoes and mince the 2 garlic cloves.

3. 3

   In a large skillet, heat the 3 tbsp olive oil over medium heat. Add the garlic and tomatoes, cooking until the tomatoes soften and release their juices, about 4 minutes.

4. 4

   Add the clams to the skillet and pour in 0.5 cup of the reserved pasta water. Cover and cook until the clams open, about 6 minutes. Discard any that stay closed.

5. 5

   Add the drained pasta to the skillet with the clams. Toss everything together, adding more pasta water if needed to create a light sauce. Season with the 1 tsp salt and 0.5 tsp black pepper.

6. 6

   Stir in the 0.25 cup chopped parsley and serve immediately, with extra parsley or red pepper flakes if you like.

Tools you’ll need

• Large pot
• Large skillet with lid
• Colander
• Chef's knife
• Cutting board

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