Spaghetti with Vine Ripened Tomatoes, Clams, and Basil
When I was in Rome, I kept searching for food like this—and it never showed up. Everything was too simple. Too flat. I wanted something with layers. Something that popped. This pasta does exactly that. It’s spring and summer all in one, with a quarter cup of Pinot Grigio that lifts the whole thing up and lets it sing. The tomatoes, artichokes, basil, clams, capers—they’re all doing their own thing but somehow working together like a great band. The smell alone made me do a little jig in the kitchen. I hadn’t even added the pasta yet and already knew this one would blow my mind. It’s briny and bright and full of life. And when the spaghetti hit that sauce? Game over. I was so excited to eat it. I decided to take pictures after I had my first bowl and I won’t say this. It was definitely in the top five passes I’ve ever eaten in my life. I will be definitely making this over and over until I pass, and then probably in the life after life. If clams or anything leave it out, it’s just as good without the clams I assure you
Ingredients
- 1 medium onion diced
- 4- 6 medium clove garlic minced
- 3-4 tablespoons olive oil
- 10 fresh basil leaves
- 4 medium ripe tomatoes roughly diced
- 4 large marinated artichoke hearts from a jar, quartered – with a bit of the juice
- 1 tablespoon capers
- 1 6.5 oz can of clams, drained
- ¼ cup dry white wine such as Pinot Grigio
- Salt and freshly ground black pepper to taste
- 3 oz ½ lb spaghetti
Instructions
Sauté onions
- In a large skillet, heat 3 -4 tablespoons of olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
Add garlic
- Stir in the garlic and sauté for 1 minute, just until fragrant.
Build the base
- Add the basil, and fry for a minute. Add diced tomatoes, and artichoke hearts with a bit of their marinade. Cook for 5 minutes, allowing the tomatoes to soften and release their juices.
Deglaze and season
- Pour in the white wine and let it simmer for 1–2 minutes. Then stir in the capers and canned clams (with their juice). Simmer another 3–4 minutes. Season to taste with salt and pepper.
- Turn heat to medium
Cook the pasta
- Meanwhile, boil the spaghetti in salted water until al dente.
Finish
- When pasta is done your sauce should still be wet but not runny. Yiu want things to thicken up just a bit. Not too much. More sauce is good because we are NOT using pasta water with 4 tomato’s and their juices.
- Quickly Add the drained pasta to the skillet and toss gently.
Serve
- Plate immediately. No cheese needed—let the sea and the wine marry on the plate of tomato’s and pasta.
Tried this recipe?Let us know how it was!
