Jacobs Farm / Del Cabo

Pasta with Del Cabo Cherry Tomatoes, Basil, Lemon, and Clams

Ingredients

  1. 12 ounces spaghettini
  2. 1/4 cup olive oil
  3. 4 large garlic cloves, chopped
  4. 1 pint del Cabo cherry tomatoes (any variety!), halved
  5. 3 6-ounce cans chopped clams, drained, juices reserved
  6. 1/2 cup thinly sliced fresh basil
  7. 1 cup grated Parmesan cheese
  8. 1/4 cup fresh lemon juice
  9. Additional grated Parmesan cheese (optional)

Directions

  1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.
  2. Meanwhile, heat oil in heavy large skillet over medium-high heat.
  3. Add garlic and sauté until fragrant, about 2 minutes.
  4. Add tomatoes; sauté until beginning to soften, about 5 minutes.
  5. Add drained clams and basil; stir 1 minute.
  6. Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta.
  7. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry.
  8. Season with salt and pepper.
  9. Serve with additional Parmesan cheese, if desired.