This dish was extra delicious because it was made with little sugar bush tomatoes who grew up in my mom’s yard. If you have a problem with canned clams of course you can use fresh. We always have canned clams in the house due to my mom’s amazing clam dip making, so we made this on a day where we wanted to get to the table and back to lazy TV watching fairly quickly and satisfied.
- 12 ounces spaghetti
- 1/4 cup olive oil
- 5 large garlic cloves, chopped
- 1 pound cherry tomatoes, halved
- 3 6-ounce cans chopped clams, drained, juices reserved
- 1/2 cup thinly sliced fresh basil
- 1 cup grated Parmesan cheese
- 1/4 cup fresh lemon juice
- Additional grated Parmesan cheese (or any other cheese that may tickle your dairy fancy)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes; sauté until beginning to soften, about 5 minutes. Add drained clams and basil; stir 1 minute.
Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry. Season with salt and pepper. Serve with additional Parmesan cheese.
The other crucial part to a great pasta is bread that you can brag about.