Tomato Clam Pasta

  • serves 4


10 Ratings
Directions for: Tomato Clam Pasta


1 Tbsp olive oil

1 large onion, chopped

3 clove garlic, minced

1 can (28 oz) stewed tomatoes

3 Tbsp tomato paste

1 can (5 oz) baby clams

½ tsp dried oregano

pinch hot pepper flakes

¼ cup fresh flat-leaf parsley

salt and pepper

¾ lb(s) rotini pasta, cooked

½ cup freshly grated Parmesan cheese


1. In heavy saucepan, heat oil over medium heat; cook onion and garlic, stirring until softened, about 5 minutes. Add tomatoes, crushing with fork, and tomato paste.

2. Drain clams, pouring juice into saucepan; set clams aside. Stir in oregano and hot pepper flakes; bring to boil. Reduce heat and simmer until thickened, about 30 minutes. Add clams, parsley, and salt and pepper to taste. Heat through; toss with pasta. Sprinkle with Parmesan.

See more: Italian, Dinner, Main, Tomatoes, Pasta, Shellfish

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