This is a delicious, easy dinner. You just have to factor in a bit of time for roasting the tomatoes. If you pop the tomatoes in the toaster oven when you get home, then you have time to rest and contemplate the day, and then finish making your dinner. The roasted tomatoes really do make this dish.
Preheat the oven (we used a toaster oven) to 300. Toss 1/2 lb of cherry tomatoes, sliced in half, with olive oil. Arrange the tomatoes, cut side up, on a little dish. Thinly slice a clove of garlic and sprinkle over the tomatoes. Bake for 45 minutes in the toaster over until the tomatoes are slightly shriveled. Set them aside.
Mince two cloves of garlic. Heat them up in a sautee pan with a little olive oil over medium-low heat. Add 1/4 tsp minced red peppers. Turn the heat up to medium high and stir in 1/4 cup white wine. Drink 1/4 cup white wine. Add 24 clams and cook until the clams open – it took us (and the clams) about 2 minutes.
Remove clams from skillet with tongs, and keep the liquid. Toss any clams that didn’t open. Strain and reserve all solids from the liquid. Return the liquid to the skillet and add the pre-roasted tomatoes, 2 T chopped parsley and 2 T minced basil. Bring to a simmer over medium heat.
Keep 12 clams in shells. Remove remaining clams from shells and add all the clams to the skillet.
Cook spaghetti per the package and then combine pasta and clam mixture. Serve immediately!
- 1/2 lb cherry tomatoes, cut in half
- three cloves of garlic
- 1/4 cup white wine
- 1/4 tsp minced red peppers
- 24 clams
- 2 T chopped parsley
- 2 T minced basil
- spaghetti for two