Roasted Cherry Tomato Spaghetti and Clams

A winter friendly version of spaghetti and clams with sweet roasted cherry tomatoes and spicy Calabrian peppers. A note to soak the clams in cold salt water for at least 20 minutes prior to using, to draw out any sand.

Ingredients

For the Pasta

• 1/2 pound spaghetti

• 4 cloves garlic slices

• 1 bunch parsley

• 2 calabrian peppers

• 2 pints cherry tomatoes

• 1 pound small clams

• 1 cup dry white wine

• 1 lemon

• olive oil

• salt & pepper

For the Side

• This deserves some crusty bread

For the Wine

• Since we’re doing a roasted cherry tomato I like to pair this with a light chilled red blend. Drinking Martha Stoumen Post Flirtation here!

How I made it: Started by roasting cherry tomatoes on 350 for 30 minutes in olive oil, salt & pepper. Sautéed garlic, Calabrian peppers and parsley stems in olive oil. Once fragrant added in the clams, turned up the heat and added a glass of white wine and covered. Once the clams opened removed them and added in the roasted tomatoes. Let that simmer together while making the spaghetti. Added al dente into the pan with fresh chopped parsley, a squeeze of lemon and a drizzle of good olive oil. Tossed then added the clams back in before serving.

Ingredients links!