Clam Pasta with Vegetables

Step 1

Bring a large pot of salted water to a boil. Add the 12 oz pasta shells and cook until al dente, about 10 minutes. Reserve 1 cup of pasta water, then drain.

Step 2

While the pasta cooks, scrub the 1 lb clams under cold water and discard any that are open. Halve the 1 cup cherry tomatoes and mince the 2 garlic cloves.

Step 3

In a large skillet, heat the 3 tbsp olive oil over medium heat. Add the garlic and tomatoes, cooking until the tomatoes soften and release their juices, about 4 minutes.

Step 4

Add the clams to the skillet and pour in 0.5 cup of the reserved pasta water. Cover and cook until the clams open, about 6 minutes. Discard any that stay closed.

Step 5

Add the drained pasta to the skillet with the clams. Toss everything together, adding more pasta water if needed to create a light sauce. Season with the 1 tsp salt and 0.5 tsp black pepper.

Step 6

Stir in the 0.25 cup chopped parsley and serve immediately, with extra parsley or red pepper flakes if you like.