Inspired by and adapted from a recipe in the NY Times, for those who cannot get fresh clams.
For garlic lovers only, keep your windows open!
Cherry or grape tomatoes can be used instead of regular tomatoes.
(10 ounce) cans baby clams, drained and liquid reserved
Serving Size: 1 (318) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 228 g32 %
Total Fat 25.4 g39 %
Saturated Fat 3.6 g17 %
Cholesterol 44.6 mg
Sodium 1215.6 mg
Dietary Fiber 11.9 g47 %
Sugars 0.5 g1 %
Protein 31 g
Preheat oven to 450 degrees Fahrenheit.
Smash and peel 6 garlic cloves (do not chop), peel and finely chop the remaining 6 and set aside.
Toss the smashed garlic with the tomatoes, olives, 2-3 tablespoons of olive oil, sea salt, and 1/4 teaspoon black pepper.
Spread the tomato mixture in one layer on one or two baking sheets, making sure it is not crowded (crowding will result in steaming, not roasting).
Roast tomato mixture, tossing occasionally, for 15 to 25 minutes (cherry/grape tomatoes should begin to burst).
Warm the remaining oil in a deep skillet, then add the reserved garlic and the red pepper flakes. Cook for 30 seconds. Add the wine, oregano, reserved clam liquid, and roasted tomatoes, garlic, and olives and simmer 10 minutes to meld ingredients and reduce sauce.
In a large pot of salted water cook the pasta until it is about 2 minutes from being done to taste. Drain.
Add the pasta and reserved black pepper to the sauce. Cook, tossing, until pasta is just cooked through. Add the reserved clams, toss well to just heat the clams, and serve, drizzing with a little more olive oil.