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Pasta with Fresh Tomato Sauce and Clams Recipe


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     Pasta with Fresh Tomato Sauce and Clams

Category   Entrees - Maindishes
Sub Category   None
Servings   4 servings (serving
Preptime   32 minutes

5 cups chopped tomato (about 4 large)
6 1/2 tablespoons chopped fresh chives, divided
2 1/2 tablespoons minced garlic, divided
1 tablespoon balsamic vinegar
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 quarts water
1 tablespoon kosher salt
8 ounces uncooked whole-wheat spaghetti or linguine
1 tablespoon butter
1 tablespoon olive oil
16 littleneck clams

1. Combine tomatoes, 1/3 cup chives, 1 tablespoon garlic, vinegar, 3/4 teaspoon salt, and pepper in a large bowl; let stand 15 minutes. Drain mixture in a colander over a bowl, reserving liquid.
2. While the tomatoes stand, bring 2 quarts water to a boil in a large saucepan. Add 1 tablespoon salt and pasta. Cook the pasta for 10 minutes or until al dente, and drain.
3. Heat butter, olive oil, and remaining 1 1/2 tablespoons garlic in a large skillet over low heat; cook 4 minutes or until fragrant. Increase the heat to medium-high. Add reserved tomato liquid, and bring to a boil; cook until reduced to 1/2 cup (about 6 minutes). Add clams; cover and cook 4 minutes or until shells open. Remove clams from pan, and discard any unopened shells. Add reserved tomato mixture and pasta to pan; cook for 2 minutes or until thoroughly heated. Top with the remaining chives.
Amount per serving Calories- 332 Fat- 7.9g Saturated fat- 2.6g Monounsaturated fat- 3.4g Polyunsaturated fat- 1.1g Protein- 15.4g Carbohydrate- 55g Fiber- 10.2g Cholesterol- 20mg Iron- 8mg Sodium- 563mg Calcium- 79mg
Serving Suggestions
Cooking light

Originally Submitted

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