Pasta with Clams and Tomatoes

By far, one of the best pasta recipes. And so simple.

From the book, Canyon Ranch Cooking, Bringing the Spa Home.


8 ounces of your favorite pasta (I used Farfalle)
13 ounces canned chopped clams, undrained
1 tablespoon extra-virgin olive oil
3 garlic cloves, pressed or mined
28 ounces canned ready-cut tomatoes, drained (I used a box of POMI)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary, crushed
1 teaspoon dried sage, crushed
(I added as a topping chopped arugula–lots of it!)


1. Cook the pasta in a large pot of boiling water until tender but still very firm. Drain thoroughly and return to the same pot. Add all the liquid from the cans of clams, reserving the drained clams to add later. Simmer until most of the clam juice has been absorbed, about 3 minutes.

2. While the pasta is cooking, heat the oil and garlic in a large skillet or saucepan just until the garlic starts to sizzle. Add the tomatoes, pepper, rosemary, and sage, mix well and bring to a simmer. Remove from the heat and stir in the drained clams. And the mixture to the pasta and toss thoroughly. Serve immediately.

Serves 4


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