Pasta with Cherry Tomatoes, Basil, Lemon, and Clams |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with garlic bread and white wine, such as Pinot Grigio. Ingredients:
12 ounces spaghettini |
1/4 cup olive oil |
3 large garlic cloves, chopped |
1 pound cherry tomatoes, halved |
3 6-ounce cans chopped clams, drained, juices reserved |
1/2 cup thinly sliced fresh basil |
1 cup grated parmesan cheese |
1/4 cup fresh lemon juice |
additional grated parmesan cheese (optional) |
Directions:
1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.
2. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes; sauté until beginning to soften, about 5 minutes. Add drained clams and basil; stir 1 minute.
3. Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry. Season with salt and pepper. Serve with additional Parmesan cheese, if desired.
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