- Preheat grill to medium. Scrub clams; soak in salted water 15 minutes. Cook pasta according to package directions. Drain and keep warm.
- Place tomatoes, onion, garlic, oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper in 13x9x2-inch reusable foil baking pan, or shape a pan out of a double layer of heavy-duty foil. Grill 10 to 12 minutes or until tomatoes and onion are tender, stirring once.
- Drain clams. Stir clams and basil into tomatoes. Grill 7 to 9 minutes or until clams open and are thoroughly cooked, stirring once. Discard any clams that do not open.
- Divide pasta among 4 pasta plates. Arrange clams over pasta. Stir together tomato mixture and spoon over clams and pasta. Garnish with additional fresh basil and serve with shredded Parmesan cheese, if desired.
View all nutritional information
Calories 379, Calories Fat 84, Total Fat 9g, Saturated Fat 0g, Cholesterol 18mg, Sodium 111mg, Carbohydrate 58g, Protein 16g
|Calories (fat) extra||22|
|Total Fat (extra)||14|
|Saturated Fat (extra)||1|
|Vitamin A (extra)||34|
|Vitamin C (extra)||57|