"This
clam and pasta dish is very easy to make. You can use mussels instead of
clams."
Serving: 4 | Prep: 15m | Ready in: 2h35m
Ingredients
• 2 lbs. clams in
shell, scrubbed
•
1 (16 oz.) package
spaghetti
•
olive oil, divided
•
3 cloves garlic
•
2 tbsps. dry white
wine
•
10 cherry tomatoes,
halved
•
10 leaves fresh basil leaves, divided
Direction
•
To make the clams release all the sand inside them,
dip clams in plenty of salted cold water for 2 hours. Use cold running water to
rinse thoroughly and strain.
• Boil a big pot of
lightly salted water. Add spaghetti into the boiling water and cook, tossing sometimes for 10 minutes, about 2
minutes less than the package directs. Strain.
•
In a big pan, heat 1 tbsp. of olive oil over medium
heat and cook garlic for 1 minute
until aromatic. Add white wine and clams, put a cover on and cook on high heat
for 3-5 minutes until the clams open. Take the clams out from the pan. Filter
the pan juice through a fine sieve and put aside.
• Put 2 tbsps. of
olive oil in the same pan and cook cherry tomatoes for 7 minutes until tender.
Mix in some basil leaves. Add juices and the cooked clams to the pan and toss
to blend. Stir in the leftover 1 tbsp. of olive oil. Add the strained spaghetti and cook over high heat with the
tomatoes, about 2 minutes. Use the rest of the basil to garnish and enjoy.
Nutrition
Information
• Calories: 591 calories;
•
Total Carbohydrate: 87.4 g
•
Cholesterol: 11 mg
•
Total Fat: 17.2 g
•
Protein: 19.2 g
•
Sodium: 47 mg