Angel Hair Pasta with Clams, Cherry Tomatoes, and Basil
Ingredients
- 30 cherry tomatoes
- 1/4 teaspoon salt
- 4 tablespoons fresh basil
- 1/4 cup extra virgin olive oil
- 1/2 cup shallots
- 2 cloves garlic
- 2 (6-ounce) cans clams
- 8 ounces capellini
- Salt,
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Instructions
- Place sliced cherry tomatoes in a bowl. Toss with 1/4 teaspoon of salt and 2 Tbsp of the chopped fresh basil. Set aside.
- Bring a large pot of salted water to a boil (4 quarts of water, 2 Tbsp salt). While the water is coming to a boil, prep the shallots and garlic and start the sauce.
- Heat the olive oil in a large sauté pan on medium heat. Add the sliced shallots and cook until translucent, stirring often. Add the garlic and cook for 30 seconds more.,Add the tomatoes and cook for 2 minutes. Add the chopped clams with their juices.,Reduce the heat to low and let simmer at a low temperature while the pasta is cooking in the next step.
- Once the salted pasta water comes to a rolling boil, add pasta and cook, uncovered at high heat until al dente, no more than 2 minutes.,Drain the pasta, reserving 1/4 cup of the pasta water. Add the 1/4 cup of pasta water to the sauce in the sauté pan.
- Add the pasta to the cherry tomato mixture and toss to combine. Stir in the remaining 2 Tbsp chopped fresh basil.,Serve immediately.
Source
Original recipe: View Original