Pasta with Cherry Tomatoes Basil Lemon and Clams
Elevate your weeknight dinner game with this vibrant Pasta with Cherry Tomatoes, Basil, Lemon, and Clams—a Mediterranean-inspired dish bursting with flavor and freshness. Perfectly al dente spaghetti or linguine is tossed with sweet, juicy cherry tomatoes, aromatic garlic, and a hint of red chili flakes for gentle heat. Fresh clams steam to perfection in a fragrant mixture of dry white wine and lemon juice, creating a briny, tangy sauce that coats every strand. Finished with bright basil leaves and a touch of lemon zest, this light yet satisfying seafood pasta is simple to make in under 30 minutes. It’s a perfect choice for a quick, elegant meal that celebrates the flavors of the sea.
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Recipe Information
Ingredients
- 12 oz Spaghetti or linguine
- 3 tbsp Olive oil
- 4 Garlic cloves, thinly sliced
- 0.5 tsp Red chili flakes
- 2 cups Cherry tomatoes, halved
- 2 lbs Fresh clams, rinsed and scrubbed
- 0.5 cup Dry white wine
- 2 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 0.5 cup Fresh basil leaves, torn
- to taste Salt
- to taste Freshly ground black pepper
Instructions
Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of the pasta cooking water, then drain and set aside.
In a large, deep skillet or sauté pan, heat the olive oil over medium heat.
Add the sliced garlic and red chili flakes. Sauté for 1-2 minutes, stirring frequently, until the garlic becomes fragrant but not browned.
Add the halved cherry tomatoes and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Increase the heat to medium-high and add the clams to the skillet. Pour in the white wine, cover the pan, and let the clams steam for 6-8 minutes, or until they open. Discard any clams that do not open.
Reduce the heat to low and stir in the lemon juice and lemon zest. Add the cooked pasta to the skillet, tossing to coat it in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Toss the pasta with the torn basil leaves and season with salt and freshly ground black pepper to taste.
Serve immediately, garnished with additional basil leaves and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2901 mg | 126% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 11.6 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1125 mg | 87% | |
| Iron | 137.2 mg | 762% | |
| Potassium | 2820 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
