Lemon Tomato Mini Clam Butter Pasta ☆

I love adding lemon flavors in pasta

Lemon Tomato Mini Clam Butter Pasta ☆

Here's a bright, buttery, and satisfying pasta dish featuring sweet mini clams, zesty lemon, and juicy cherry tomatoes. It’s quick, elegant, and full of flavor!

Ingredients

• 150g (about 5 oz) spaghetti

• 2 -3 tbsp butter or choice of oil

• 2 cloves garlic, minced

• 1 cup mini clams (cleaned and rinsed if fresh, or drained if canned)

• 1 cup cherry tomatoes, halved

• 2 tbsp fresh lemon juice (about ½ a lemon)

• Zest of ½ lemon (optional)

• Salt & black pepper, to taste

• Chopped parsley (optional, for garnish)

nstructions

1. Cook the spaghetti:

• Bring a pot of salted water to a boil and cook the spaghetti noodles. Reserve 1/4 cup pasta water, then drain and set aside.

2. Sauté the garlic & clams:

• In a large skillet over medium heat, melt 1-2 tbsp butter.

• Add the minced garlic and sauté for about 20-30 seconds.

• Add the mini clams and cook for 1–2 minutes (if raw, cook until they open; if canned, just warm them through).

3. Add tomatoes & lemon:

• Stir in the halved cherry tomatoes and cook until just softened, about 2–3 minutes.

• Add lemon juice and zest (if using), and season with salt and pepper.

4. Toss with pasta:

• Add the drained spaghetti to the pan. Pour in the remaining 1 tbsp butter or choice of oil and toss everything together.

• Add a splash of reserved pasta water to loosen the pasta noodles if needed.

5. Serve:

• Plate the pasta and top with a pinch of black pepper + chopped parsley.

• Serve warm with extra lemon wedges on the side if desired.