Serve with garlic bread and white wine, such as Pinot Grigio.
Recipe information
Yield
Makes 4 servings
Ingredients
12 ounces spaghettini
1/4 cup olive oil
3 large garlic cloves, chopped
1 pound cherry tomatoes, halved
3 6-ounce cans chopped clams, drained, juices reserved
1/2 cup thinly sliced fresh basil
1 cup grated Parmesan cheese
1/4 cup fresh lemon juice
Additional grated Parmesan cheese (optional)
Preparation
Step 1
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.
Step 2
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes; sauté until beginning to soften, about 5 minutes. Add drained clams and basil; stir 1 minute.
Step 3
Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry. Season with salt and pepper. Serve with additional Parmesan cheese, if desired.
