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Clams with Spaghetti and Slow Roasted Cherry Tomatoes

1 lb. cherry tomatoes, halved
2 TBSP. extra-virgin olive oil, divided
3 garlic cloves, divided
1/2 cup dry white wine
48 clams, scrubbed
2 TBSP. minced fresh parsley
2 TBSP. minced fresh basil
1/4 tsp. salt
3/4 lb. uncooked spaghetti

Preheat oven to 300 degrees.
Combine tomatoes and 1 TBSP. olive oil, tossing to coat.
Arrange tomatoes, cut side up, on a jelly-roll pan.
Thinly slice 1 garlic clove; sprinkle over tomatoes.
Bake 1 1/2 hours or until they are slightly shriveled.
Set aside.
Mince remaining 2 garlic cloves.
Heat remaining 1 TBSP. olive oil in a large skillet over medium-low heat.
Add minced garlic and red pepper to skillet; cook 2 minutes.
Increase heat to medium-high; stir in wine.
Add clams; cover and cook until clams open.
Using tongs, remove clams from skillet.
Discard any unopened shells.
Strain liquid through a fine-mesh sieve; discard solids.
Wipe skillet clean, return liquid to skillet.
Add tomatoes, parsley, basil, and salt; simmer over medium heat.
Reserve 24 clams in shells.
Remove remaining clams from shells; add all clams to skillet.
Cook pasta.
Combine pasta and clam mixture.
Serve immediately.
Serves 6.

Coastal Fisherman Merch
CF Merch



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