I love pasta, it doesn't matter if it's spaghetti, angel hair, ravioli, or tortellini, if it's white pasta with a red sauce on it, I'm in. But every now and then plain old marinara or bolognese just won't cut it. Sometimes I want to bathe my pasta in something a little different and nothing's better than fresh heirloom tomatoes that have been lightly cooked in olive oil and onions. Well, nothing except maybe some minced clams. Turns out those tomatoes and minced clams mixed together in clam juice and a little olive oil make for a deliciously light sauce that pairs well with a nice crisp pinot grigio. So, the next time you want pasta, go for something a little lighter, you won't be disappointed.
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