Tomato Clam Pasta

Recipes

Briney clams, sweet cherry tomatoes, quick & fast & so tasty

Ingredients list:

Directions:

Difficulty: Easy
Feeds: 3 people
Cooking time: 30-45 minutes

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Prepare the Aromatics: Thinly slice the garlic and chili. Adjust the amount of chili based on your preferred spice level.
Infuse the Base: In a pot, add olive oil and gently sauté the garlic and chili over low heat until softened- avoid browning the garlic.
Add the Anchovies: Stir in the anchovies and cook until they fully dissolve into the flavoured oil, forming a rich, savoury base.
Cook the Clams: Add the clams to the pot followed by the white wine. Cover with a lid and cook until all the clams open up.
Reduce the Sauce: Once the clams have opened, remove them from the pot. Continue simmering the liquid until reduced by about half.
Add the Tomatoes: Add cherry tomatoes to the reduced sauce and cook gently for at least 15 minutes to develop depth and sweetness.
Cook the Pasta: While the sauce simmers, cook your pasta in heavily salted water until al dente. Reserve some pasta water before draining.
Combine Sauce & Pasta: Add the cooked pasta to the sauce along with a splash of pasta water. Toss and adjust consistency as needed.
Finish the Dish: Return the clams and any clam juice to the pot. Drizzle in some extra virgin olive oil and season to taste.
Plate & Serve: Serve a generous portion of pasta and clams, finishing with a final drizzle of evoo.