12 Red Sun Farms™ Cherry Tomatoes on the Vine, halved
1 bunch of dried spaghetti
1 can of baby clams, strained (reserve 1 tbsp of the liquid)
1 tbsp garlic, minced
¼ cup dry white wine
1 tsp dried chili flakes (optional)
2 tbsp curly parsley, chopped
1 tbsp Parmesan, shredded
2 tbsp olive oil
Salt and pepper (to taste)
Prep Time: 15 mins
Cook Time: 25 mins
Servings: 2
1. Boil the spaghetti in salted water following the package instructions until it reaches the desired consistency. Drain and set aside.
2. Heat olive oil in a large frying pan over low heat. Add minced garlic and chili flakes (if using), simmering gently to avoid burning the garlic.
3. Add the strained baby clams to the pan along with the reserved liquid. Pour in the white wine and increase the heat. Introduce the halved cherry tomatoes into the pan.
4. Add the cooked spaghetti to the pan with the clams and tomatoes. Toss everything together gently to coat the pasta evenly with the flavorful mixture.
5. Transfer the pasta to a serving bowl. Garnish with shredded Parmesan cheese and chopped parsley for a final touch of flavor. Enjoy!
To learn more about Red Sun Farms™, visit www.redsunfarms.com
