Clam and Tomato Spaghetti Aglio e Olio
Clam and Tomato Spaghetti Aglio e Olio
An Italian classic meal gets a fresh take with flavorful ingredients.
Total Time 20 minutes
Servings 4
Calories 350 kcal
Ingredients
- 8 oz spaghetti
- 1 tbsp olive oil
- 6 cloves garlic thinly sliced
- 1 can (10 oz) baby clams broth reserved
- 1/3 cup dry white wine
- 1 tbsp capers minced
- 1/4 cup grated Pecorino cheese
- 1/4 cup finely chopped fresh parsley
- 1 cup diced fresh tomatoes
Instructions
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Cook pasta according to package directions; drain, reserving 1/3 cup pasta water. Set aside.
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Meanwhile, heat oil in large skillet set over medium heat; cook garlic for 2 to 3 minutes or until slightly softened. Stir in clams, 1/3 cup canned clam broth, tomatoes, white wine and capers; bring to simmer. Cook for 3 to 5 minutes or until clams are heated through.
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Add pasta and reserved pasta water to skillet; cook for 1 to 2 minutes or until pasta is well coated.
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Stir in Pecorino and parsley.
Recipe Notes
Tip: Used minced clams instead of whole ones if desired.
