A simple pasta and salad are perfect pairs on a long smoking hot summer days. Canned clams make for a quick dinner that’s the right size for 2 of us.

Any pasta will do, but we do like the smaller shaped ones that gather up the clams and tomatoes best; such as orecchiette.

Pasta with Clams and Fresh Tomatoes

Use some reserved clam juice or a bit of white wine in the pasta. The wine will add 1.5 CHO total, but overall, the sauce is low Carb.

The idea is to slowly sauté the tomatoes, letting them release some juices and soften. They will be sweet and full of flavour.

Course Lunch, Main Course

Cuisine Italian, North American

Keyword basil, Garlic, Grape Tomatoes, Parmesan Cheese, Wild Whole Baby Clams

Start the pasta water just before starting the sauce.
Drain clams and reserve ¼ cup juice, if using.
Cut tomatoes in half and finely shop basil and parsley.
If pasta takes about 10 minutes to cook, when the pasta goes into the water, heat the olive oil in a medium non-stick skillet.
Add garlic and sauté for 1 minute until fragrant.
Add tomatoes, salt, and pepper. Slowly sauté until pasta is nearly done cooking and tomatoes are soft and juicy. Stir occasionally.
Just prior to draining pasta, add white wine to tomatoes and reduce to about half.
Remove sauce from heat.
Stir Parmesan cheese, basil, and parsley into sauce.
Drain pasta and top with sauce.
Garnish with red pepper flakes.