Clam Pasta With Tomato Sauce
Simmered in a simple from-scratch tomato sauce, this 30-minute clam pasta is an awesome way to change things up on pasta night!
Servings: 4 servings
Calories: 487kcal
Ingredients
- 1 lb fettuccine, or other long thin pasta
- 28 oz canned plum tomatoes; do not drain I like to use San Marzano
- 6.5 oz canned clams, do not drain (the juice adds flavor!)
- Fresh chopped parsley
- Fresh chopped basil
- 1/4 cup dry white wine Sauvignon blanc, pinot grigio, or an unoaked Chardonnay
- 1 yellow or sweet onion, diced
- 3-4 cloves of garlic, minced
- Sea salt + cracked pepper, to taste
Instructions
- Heat olive oil in a large pan. Add the onions and sauté them for about 5-7 minutes, or until they've softened up and sweating. Season them with a bit of salt and pepper.
- Add the garlic to the pan and sauté for another 30 seconds, stirring here and there to prevent burning.
- Pour the white wine into the pan and make a reduction by simmering for 3-4 minutes or until the wine reduces by half.
- Add the tomatoes to the pan and break them down into chunks with your spatula as you stir to create a chunky sauce.
- Stir in the clam meat and the fresh herbs. Bring the heat to low, and simmer the sauce for about 10-15 minutes. At this point, cook your pasta as per the directions on the package.
- When the pasta is ready, drain it and pop it back to the pot. You can spoon some of the sauce over the pasta and toss it, then serve, letting people spoon their preferred amount of sauce over their pasta.
Nutrition
Serving: 1serving | Calories: 487kcal | Carbohydrates: 84.5g | Protein: 30.7g | Fat: 4.5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.5g | Cholesterol: 23mg | Fiber: 11g | Sugar: 10g