Angel Hair Pasta with Clams, Cherry Tomatoes, and Basil

Ingredients

• 30 cherry tomatoes, sliced in half
• 1/4 teaspoon salt
• 4 Tbsp chopped fresh basil, divided
• 1/4 cup extra virgin olive oil
• 1/2 cup sliced shallots
• 2 cloves minced garlic
• 2 6-ounce cans chopped clams, and their juices
• 8 ounces capellini or angel hair pasta
• Salt for the pasta water

Directions

1. Put the halved cherry tomatoes into a bowl, then season them with 1/4 teaspoon of salt and 2 Tbsp chopped fresh basil. Toss gently and leave them to sit while you move on.
2. Fill a large pot with 4 quarts of water, add 2 Tbsp salt, and bring it to a boil. As the water heats, get the shallots and garlic ready and begin the sauce.
3. Warm the olive oil in a large sauté pan over medium heat. Stir in the shallots and cook, mixing frequently, until they turn soft and translucent. Add the garlic and let it cook for 30 seconds more.
4. Tip the tomatoes into the pan and cook them for 2 minutes. Pour in the chopped clams, including their juices.
5. Turn the heat down to low so the sauce can gently simmer while the pasta cooks.
6. When the salted water is boiling vigorously, add the pasta. Cook it uncovered over high heat until al dente, no more than 2 minutes.
7. Drain the pasta, but save 1/4 cup of the cooking water first. Stir that 1/4 cup pasta water into the sauce in the sauté pan.
8. Add the pasta to the cherry tomato sauce and toss until everything is well combined. Mix in the remaining 2 Tbsp chopped fresh basil.
9. Serve right away.