Pasta with Clams and Cherry Tomatoes
Instructions:
- Clams are a gorgeous match to cherry tomatoes. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta
- 1â„4 cup olive oil
- 4 garlic cloves, minced
- 1â„4 cup dry vermouth
- 13â„4 pounds small clams, such as littlenecks, their shells scrubbed of any sand
- 16 cherry tomatoes, quartered
- 12 basil leaves, shredded
- 1 pound fresh or 12 ounces dried pasta, cooked and drained
- 2 ounces Parmigiano-Reggiano, grated
- Freshly ground black pepper to taste
- Heat a large saucepan over medium heat. Add the olive oil, then the garlic. Sauté until golden, about 2 minutes, stirring often.
- Pour in the vermouth, then add the clams. Cover the pan and cook until the clams open, about 3 minutes. Discard any that do not open.
- Stir in the cherry tomatoes and basil. Cook just until the tomatoes soften, about 1 minute, stirring occasionally.
- Stir in the pasta. Remove the pan from the heat. Stir in the cheese, then transfer to a serving bowl. Give the dish a few grinds of pepper before serving.
- Pasta Recommendations
- Fresh: thinner noodles like cappellini
- Dried: any medium-fl at noodle like fettuccine