Rigatoni with Fresh Clams and Tomatoes
Dive into the flavors of coastal Italy with this irresistible recipe for Rigatoni with Fresh Clams and Tomatoes. Featuring tender rigatoni pasta tossed with succulent steamed clams, sweet cherry tomatoes, and a hint of heat from red chili flakes, this dish is a true celebration of fresh, vibrant ingredients. Aromatic garlic and a splash of dry white wine create a savory broth that clings to every bite of pasta, while a sprinkle of freshly chopped parsley adds the perfect herby finish. Ready in just 40 minutes, this easy yet elegant recipe is perfect for weeknight meals or impressing guests with a restaurant-quality dish. Serve it piping hot with crusty bread to soak up every drop of the luscious sauce!
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Ingredients
- 400 grams rigatoni pasta
- 1.5 kilograms fresh clams
- 300 grams cherry tomatoes
- 4 tablespoons olive oil
- 4 units garlic cloves
- 150 milliliters dry white wine
- 3 tablespoons parsley, finely chopped
- 0.5 teaspoons red chili flakes
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Start by cleaning the clams thoroughly: place them in a bowl of cold water for 20-30 minutes to let them release any sand. Rinse them well under running water and discard any clams that are cracked or do not close when tapped.
Step 2
Slice the cherry tomatoes in half and finely mince the garlic cloves.
Step 3
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until it is al dente. Reserve 1 cup of the pasta water before draining.
Step 4
While the pasta is cooking, heat 4 tablespoons of olive oil in a large deep skillet over medium heat.
Step 5
Add the minced garlic and red chili flakes to the skillet. Sauté for 1 minute until the garlic is fragrant but not browned.
Step 6
Increase the heat to high and add the cleaned clams to the skillet. Pour in the dry white wine, cover with a lid, and let the clams steam for 5-7 minutes or until they have opened. Discard any clams that remain closed.
Step 7
Add the halved cherry tomatoes to the skillet and stir gently. Cook for an additional 2-3 minutes until the tomatoes begin to soften.
Step 8
Toss the cooked rigatoni into the skillet with the clams and tomatoes. Mix well to combine. If the sauce seems dry, add a splash of the reserved pasta water as needed.
Step 9
Season with salt and black pepper to taste, then sprinkle the chopped parsley over the dish.
Step 10
Serve immediately in shallow bowls, garnished with an extra drizzle of olive oil if desired.
Nutrition Facts
| Serving size | (2438.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3556.8 |
| Total Fat 90.5g | 0% |
| Saturated Fat 12.5g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 1005mg | 0% |
| Sodium 3256.0mg | 0% |
| Total Carbohydrate 222.3g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 13.8g | |
| Protein 409.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1510.6mg | 0% |
| Iron 428.5mg | 0% |
| Potassium 10599.3mg | 0% |
Source of Calories