Pasta with Del Cabo Cherry Tomatoes, Basil, Lemon, and Clams


  1. 12 ounces spaghettini
  2. 1/4 cup olive oil
  3. 4 large garlic cloves, chopped
  4. 1 pint del Cabo cherry tomatoes (any variety!), halved
  5. 3 6-ounce cans chopped clams, drained, juices reserved
  6. 1/2 cup thinly sliced fresh basil
  7. 1 cup grated Parmesan cheese
  8. 1/4 cup fresh lemon juice
  9. Additional grated Parmesan cheese (optional)


  1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.
  2. Meanwhile, heat oil in heavy large skillet over medium-high heat.
  3. Add garlic and sauté until fragrant, about 2 minutes.
  4. Add tomatoes; sauté until beginning to soften, about 5 minutes.
  5. Add drained clams and basil; stir 1 minute.
  6. Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta.
  7. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry.
  8. Season with salt and pepper.
  9. Serve with additional Parmesan cheese, if desired.