Clam pasta with cherry tomatoes from the Amalfi coast. Red sauce version.
Ingredients
Scale
Measurement units
- 1 lb spaghetti
- 3 lb clams
- 1 pint cherry tomatoes, halved
- 6 cloves garlic cloves
- 1 cup white wine
- ¼ cup olive oil
- ½ tsp peperoncino
- ¼ cup fresh basil
- ¼ cup parsley
Ingredients
Scale
Measurement units
- 1 lb spaghetti
- 3 lb clams
- 1 pint cherry tomatoes, halved
- 6 cloves garlic cloves
- 1 cup white wine
- ¼ cup olive oil
- ½ tsp peperoncino
- ¼ cup fresh basil
- ¼ cup parsley
Instructions
Start the sauce
Sauté garlic and peperoncino in oil. Add tomatoes, cook 5 minutes until breaking down. Add wine and clams. Cover until clams open.
Equipment
- large skillet
Ingredients
- garlic (6 cloves)
- oil (¼ cup)
- tomatoes (1 pint)
- wine (1 cup)
- clams (3 lb)
- peperoncino (½ tsp)
Add the fresh herbs
Toss with al dente spaghetti and pasta water. Add basil and parsley.
Ingredients
- spaghetti (1 lb)
- basil (¼ cup)
- parsley (¼ cup)
Before you cook
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