One Pot Pasta With Clam Sauce

"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."
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Ready In:




  • Boil Pasta, drain and set aside.
  • In original pot, saute garlic in the olive oil until garlic is tender and aromatic.
  • Stir in diced tomatoes and drained artichoke hearts and use a wooden spoon to break up the hearts.
  • Once mixture is steaming nicely, then add the clams, including juice.
  • Bring 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.
  • Heat until everything is nicely heated through.
  • Put entire mixture into a large serving bowl and bring to the table to serve family style.
  • Sprinkle the shredded cheese over the individual bowls and enjoy!
  • Suggestions: 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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Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.
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