* 8 ounces spaghetti * 2 Tablespoons olive oil * 8 ounces cherry tomatoes, halved * 2 cloves garlic, thinly sliced (about 1 Tablespoon) * 6 ounce can of chopped clams * ½ cup clam juice, reserved from can * 2 Tablespoons pure clam juice (bottled) * 1-2 anchovies (optional) * ¼ cup reserved pasta water * ¼ teaspoon red pepper flakes (optional) * ½ cup roughly chopped Italian flat-leaf parsley * 1 Tablespoon freshly squeezed lemon juice (about ½ lemon) * ½ teaspoon kosher salt (plus more for cooking pasta) * ½ teaspoon freshly ground black pepper
**INSTRUCTIONS**
1. Cook the pasta in a pot of well-salted boiling water until it’s just al dente, no more. The pasta may still get a little softer when mixed with the sauce before serving. 2. Drain the pasta and reserve about ½ cup of the pasta water. 3. While the pasta is cooking, heat olive oil over medium heat. 4. Add the tomatoes (and anchovies, if using) and cook for about 5 minutes, stirring occasionally and crushing the tomatoes with a wooden spoon. 5. Then add the garlic, salt, and pepper, and cook for another minute (be careful not to burn the garlic). 6. Add the reserved clam juice from the can and ½ cup of the pasta water. 7. Increase the heat if needed and stir frequently to emulsify the pasta water with the clam juice, for about 3 minutes. 8. Reduce heat or remove from heat and add red pepper flakes (if using), cooked pasta, clams, and parsley. Mix very well to make sure the pasta is evenly coated. 9. Add 2 tablespoons of pure clam juice and 1 tablespoon of freshly squeezed lemon juice. 10. Mix one more time and serve with a slice of crusty bread and a glass of your favorite light red or white wine.
wycbhm
Anyone else rather the canned tomatoes , while the clams are fresh?
LeafTheTreesAlone
Where is the sauce?!
Lordwinchester
Spaghetti with Clams and Tomatoes.
Remove unnecessary words to make the sentence more concise.
4 Comments
# Spaghetti with Canned Clams and Fresh Tomato Sauce
For full recipe, tips, & tricks, visit: [https://maplewoodroad.com/30-minute-spaghetti-with-canned-clams-and-fresh-tomato-sauce/](https://maplewoodroad.com/30-minute-spaghetti-with-canned-clams-and-fresh-tomato-sauce/)
**INGREDIENTS**
* 8 ounces spaghetti
* 2 Tablespoons olive oil
* 8 ounces cherry tomatoes, halved
* 2 cloves garlic, thinly sliced (about 1 Tablespoon)
* 6 ounce can of chopped clams
* ½ cup clam juice, reserved from can
* 2 Tablespoons pure clam juice (bottled)
* 1-2 anchovies (optional)
* ¼ cup reserved pasta water
* ¼ teaspoon red pepper flakes (optional)
* ½ cup roughly chopped Italian flat-leaf parsley
* 1 Tablespoon freshly squeezed lemon juice (about ½ lemon)
* ½ teaspoon kosher salt (plus more for cooking pasta)
* ½ teaspoon freshly ground black pepper
**INSTRUCTIONS**
1. Cook the pasta in a pot of well-salted boiling water until it’s just al dente, no more. The pasta may still get a little softer when mixed with the sauce before serving.
2. Drain the pasta and reserve about ½ cup of the pasta water.
3. While the pasta is cooking, heat olive oil over medium heat.
4. Add the tomatoes (and anchovies, if using) and cook for about 5 minutes, stirring occasionally and crushing the tomatoes with a wooden spoon.
5. Then add the garlic, salt, and pepper, and cook for another minute (be careful not to burn the garlic).
6. Add the reserved clam juice from the can and ½ cup of the pasta water.
7. Increase the heat if needed and stir frequently to emulsify the pasta water with the clam juice, for about 3 minutes.
8. Reduce heat or remove from heat and add red pepper flakes (if using), cooked pasta, clams, and parsley. Mix very well to make sure the pasta is evenly coated.
9. Add 2 tablespoons of pure clam juice and 1 tablespoon of freshly squeezed lemon juice.
10. Mix one more time and serve with a slice of crusty bread and a glass of your favorite light red or white wine.
Anyone else rather the canned tomatoes , while the clams are fresh?
Where is the sauce?!
Spaghetti with Clams and Tomatoes.
Remove unnecessary words to make the sentence more concise.