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.
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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (578g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 51 (16%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 27.3mg||8 %|
|Sodium 1210.2mg||42 %|
|Potassium 845.5mg||22 %|
|Total Carbohydrate 55.1g||16 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 52.1g|
|Protein 18.5g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 326
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