Pasta with Fresh Tomato Sauce and Clams (cooking light 7-11)

5 cups chopped tomato ( about 4)
6-1/2 tbls chopped fresh chives
2-1/2 tbls minced garlic, divided
1 tbls balsamic vinegar
3/4 tsp kosher salt
1/2 tsp ground black pepper
2 quarts water
1 tbls kosher salt
8 ounces uncooked whole-wheat spaghetti
1 tbls margarine
1 tbls extra virgin olive oil
16 littleneck clams

1. Combine tomatoes, 1/3 cup chives, 1 tablespoon garlic, vinegar, 3/4 teaspoon salt, and pepper in a large bowl; let stand 15 minutes. Drain mixture in a colander over a bowl, reserving liquid.
2. While the tomatoes stand, bring 2 quarts water to a boil in a large saucepan. Add 1 tablespoon salt and pasta. Cook the pasta for 10 minutes or until al dente, and drain.
3. Heat butter, olive oil, and remaining 1 1/2 tablespoons garlic in a large skillet over low heat; cook 4 minutes or until fragrant. Increase the heat to medium-high. Add reserved tomato liquid, and bring to a boil; cook until reduced to 1/2 cup (about 6 minutes). Add clams; cover and cook 4 minutes or until shells open. Remove clams from pan, and discard any unopened shells. Add reserved tomato mixture and pasta to pan; cook for 2 minutes or until thoroughly heated. Top with the remaining chives.


Serving Size: makes 4 servings (2cups pasta mixture and 4 clams)

Number of Servings: 4

Recipe submitted by SparkPeople user BJESTER01.