Clams with Tomatoes and Pasta
A quick and flavorful weeknight pasta tossed with fresh clams, juicy tomatoes, and a hint of garlic and herbs. Ready in about 20 minutes, this dish brings the taste of the sea to your table with minimal effort.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 25g
Ingredients
- 8 oz pasta
- 1 lb clams
- 1 cup cherry tomatoes
- 3 cloves garlic
- 3 tbsp olive oil
- ¼ cup fresh parsley
Instructions
- 1
Cook the 8 oz pasta in salted boiling water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.
- 2
While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium. Add 3 sliced garlic cloves and cook until fragrant, about 1 minute.
- 3
Add 1 cup halved cherry tomatoes and cook until they start to soften, about 3-4 minutes. Season with salt and pepper.
- 4
Add 1 lb scrubbed clams and 0.5 cup of the reserved pasta water. Cover and cook until clams open, about 5-7 minutes. Discard any that stay closed.
- 5
Toss the cooked pasta with the clams and sauce, adding more pasta water if needed. Stir in 0.25 cup chopped parsley and serve immediately.
Tools you’ll need
- Large pot
- Large skillet with lid
- Colander
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