Clam Pasta with Tomatoes and Spicy Breadcrumbs

This Clam Pasta is a version of the classic Italian dish, pasta alle vongole.
With cherry tomatoes, fresh basil and spicy breadcrumbs, this pasta is bursting
with flavor!

Servings: 4

Author:

Prep Time
20 minutes

Cook Time
15 minutes

Total Time
35 minutes

Course:

Main Course

Cuisine:

Italian

Keywords:

summer cherry tomatoes clam recipes Seafood pasta summer pasta

Instructions

1 In a small nonstick pan, heat the olive oil over medium heat. Add the
breadcrumbs and stir until coated in oil then add the Calabrian chilies and
garlic. Turn the heat to medium low and cook, stirring constantly, until the
breadcrumbs are golden brown and the garlic is fragrant; about 5 minutes.
Transfer the breadcrumbs to a bowl so that they don’t burn in the pan. Season
with salt to taste.
2 In a large pan fitted with a lid, heat the olive oil over medium heat. Add the
tomatoes and season with salt. Add the garlic and let cook until fragrant and
just starting to turn golden around the edges, about 2 minutes. Add the wine and
the clams and cover with the lid. Cook until the clams have opened; about 5-7
minutes. With tongs, remove the opened clams to a bowl and discard any that did
not open.
3 Meanwhile, bring a large pot of salted water to a boil. Cook your pasta to 2
minutes less them the package directions for al dente. Drain the pasta,
reserving 1 cup of pasta water. Transfer the pasta to the sauce pan to finish
cooking, adding splashes of pasta water as needed to loosen the sauce. Once
you've reached the desired consistency for your sauce, turn off the heat.
4 Remove half of the clams from their shells and add them to the pasta. Add the
butter to the pasta and toss to coat. Add the remaining clams in their shells to
the pasta.
5 Garnish with plenty of fresh basil and serve with the spicy breadcrumbs. Enjoy!

Clam Pasta with Tomatoes and Spicy Breadcrumbs

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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