The Month of Italian - Pasta al pomodoro con le vongole (clams)
Pasta with Clams is an easy and quick dish that even the most ardent fish disliker will enjoy.
Calories per serving: 220kcal
Ingredients
- ½ pound pasta, Angel Hair was used here
- 1 tablespoon *sun-dried tomato oil
- 1 tablespoon *olive oil
- 2 cloves garlic, large, minced
- 2 Roma tomato, chopped
- 2 tablespoons *sun-dried tomatoes, chopped
- ⅛ teaspoon sugar
- pinch sea salt
- ¼ teaspoon Tuscan Sunset
- 1 tablespoon red wine
- 1 can clams
- 3 basil leaves, chiffonaded
- parmesan for serving
Instructions
- Mise En Place
- Bring a large salted pot of water to a boil.
- Put the oils in a saute pan and let them get very hot.
- Add the garlic to the oil mixture and cook until they are translucent.
- Add the fresh tomatoes and sun-dried tomatoes.
- Add the sugar, salt, and Tuscan Sunset. Add the wine, stir together and taste for seasoning.
- Make adjustments as needed.
- Cover the pan and reduce the heat. Let the mixture simmer for about 5-10 minutes or until the tomato has completely broken down. If your pasta is not cooked yet, turn the heat off on the sauce.
- Just before serving, add the clams and cook until they are completely heated up. Don't overcook them.
- Drain the pasta and put it in a nice bowl. Put the sauce on the pasta, and then the chiffonaded basil. Serve with parmesan.
Scan for full nutrition info and step-by-step photos.
