Angel Hair Pasta with Clams, Cherry Tomatoes, and Basil
Here’s a fast and simple, kid-satisfying heavenly messenger hair pasta dish we made as of late with cleaved canned mollusks and cherry tomatoes and basil from the nursery. I say “kid satisfying” in light of the fact that my 16-year old nephew ate it up and returned for additional. Such a major child now, yet I believe that more youthful ones might want this as well.
Save time by prepping the shallots, garlic, tomatoes, and basil while the water for the pasta is heating up.
Ingredients
- 30 cherry tomatoes, sliced in half
- 1/4 teaspoon salt
- 4 Tbsp chopped fresh basil, divided
- 1/4 cup extra virgin olive oil
- 1/2 cup sliced shallots
- 2 cloves minced garlic
- 2 6-ounce cans chopped clams (and their juices)
- 8 ounces capellini or angel hair pasta
- Salt for the pasta water
Method
Toss cherries with salt and basil: Place sliced cherry tomatoes in a bowl. Toss with 1/4 teaspoon of salt and 2 Tbsp of the chopped fresh basil. Set aside.
Boil salted water, prep shallots and garlic: 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.
Make tomato clam 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.
