W.C. Medows's Note:
This is my adaption of a "one pot" special that I came across in a copy of a Men's magazine years ago. The idea was something even a non-cook bachelor could whip up and impress the girl.
My Private Note
Units: US | Metric
- 1Boil Pasta, drain and set aside.
- 2In original pot, saute garlic in the olive oil until garlic is tender and aromatic.
- 3Stir in diced tomatoes and drained artichoke hearts and use a wooden spoon to break up the hearts.
- 4Once mixture is steaming nicely, then add the clams, including juice.
- 5Bring entire mixture back to a simmer, then add pasta. Be sure to only add as much as required to make a satisfying texture. Depending on the type of pasta you use, you might lose the clams in the pasta.
- 6Heat until everything is nicely heated through.
- 7Put entire mixture into a large serving bowl and bring to the table to serve family style.
- 8Sprinkle the shredded cheese over the individual bowls and enjoy!
- 9Suggestions: Use italian spiced tomatoes; use tri-color Rotini for your pasta; use a good parmasean/romano mixture for the cheese. One major thought, NEVER use onions. Something about the texture just doesn't work. If you like onion flavor use a bit of onion powder. If you like a stronger garlic flavor, add a half a teaspoon of garlic powder. To make it exotic, a few shakes of bay seasoning. (Go light on this, it can get REAL salty quick.) Pick a good quality clam option, and don't be afraid to substitute muscles if you like.
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Nutritional Facts for One Pot Pasta With Clam Sauce
Serving Size: 1 (776 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1011.0
- Calories from Fat 239
- Total Fat 26.5 g
- Saturated Fat 11.2 g
- Cholesterol 136.2 mg
- Sodium 1808.2 mg
- Total Carbohydrate 125.5 g
- Dietary Fiber 15.7 g
- Sugars 11.5 g
- Protein 69.5 g