Careme

Ingredients

• Little Neck Clams Farm Raised (sustainably sourced) 1 lb $9.99/lb
• NatureSweet Cherubs® Fresh Grape Tomatoes 10 oz, halved $5.99/16.5 oz
• Garlic 3 cloves, thinly sliced $1.50 each
• Fresh Organic Limes - Each (or lemon) 1/2 lime (or 1/2 lemon) $1.29 each

Instructions

1. Bring a large pot of salted water to a boil. Cook 6–8 oz spaghetti/linguine (pantry) until al dente; reserve 1/2 cup pasta water, then drain.
2. Meanwhile, scrub 1 lb clams; discard any that don’t close when tapped.
3. In a large skillet, warm 2 Tbsp olive oil (pantry) over medium. Add 3 sliced garlic cloves and a pinch of red pepper flakes (optional). Cook 30–45 seconds until fragrant (don’t brown).
4. Add 10 oz halved grape tomatoes and 1/2 tsp salt; cook 3–4 minutes until they start to slump and release juice.
5. Add clams + 1/2 cup dry white wine (pantry) or water. Cover and steam 6–8 minutes, shaking pan once or twice, until clams open. Discard any unopened.
6. Toss in drained pasta with a splash of reserved pasta water as needed to make it glossy. Finish with juice from 1/2 lime (or lemon) and black pepper. Optional: chopped parsley/cilantro if you have it.
7. Serve immediately with extra pepper and a drizzle of olive oil.