Pasta with Fresh Tomato Sauce and Clams

Ingredients

• 1 tablespoon balsamic vinegar 
• 1 tablespoon butter 
• 6.5 tablespoons chives fresh divided chopped
• 2.5 tablespoons garlic divided minced
• 0.5 teaspoon pepper black
• 0.8 teaspoon kosher salt 
• 1 tablespoon kosher salt 
• 16  littleneck clams 
• 1 tablespoon olive oil 
• 5 cups tomatoes chopped ( 4 large)
• 2 quarts water 
• 8 ounces spaghetti whole-wheat uncooked

Equipment

• bowl
• frying pan
• sauce pan
• colander

Directions

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.
2. Drain mixture in a colander over a bowl, reserving liquid.
3. While the tomatoes stand, bring 2 quarts water to a boil in a large saucepan.
4. Add 1 tablespoon salt and pasta. Cook the pasta for 10 minutes or until al dente, and drain.
5. 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.
6. Add reserved tomato liquid, and bring to a boil; cook until reduced to 1/2 cup (about 6 minutes).
7. Add clams; cover and cook 4 minutes or until shells open.
8. Remove clams from pan, and discard any unopened shells.
9. Add reserved tomato mixture and pasta to pan; cook for 2 minutes or until thoroughly heated. Top with the remaining chives.
10. Sustainable Choice: Because they help filter the water in which they live, clams and other bivalves are sustainable superstars.