Ingredients
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 1 tsp Bellino Minced Garlic
- 2 cans Cento Organic Whole Cherry Tomatoes (14 oz), drained
- 1 can Cento Organic Fire Roasted Diced Tomatoes (14.5 oz)
- 1 tbsp Cento Diced Hot Cherry Pepper Hoagie Spread, or to taste
- 1 lb Anna Spaghetti
- 1 jar Bellino Vongole Whole Shelled Baby Clams (7.05 oz), pepper stems removed, 2 tsp of liquid reserved
Directions
Heat oil in a medium saucepan over medium heat. Sauté garlic for two minutes until golden, careful not to burn. Increase heat to medium-high and add tomatoes and cherry pepper spread to pan. Cook for about 10 minutes until the mixture has reduced slightly. Prepare pasta according to package directions. Add clams and 2 tablespoons of reserved clam liquid to tomato sauce, heat for 1 minute. Toss drained pasta with sauce, adding a few spoons of pasta water as needed, and combine well. Serve immediately. Serves 4.
