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

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Ingredients

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


Directions

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes; sauté until beginning to soften, about 5 minutes. Add drained clams and basil; stir 1 minute. Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry. Season with salt and pepper. Serve with additional Parmesan cheese, if desired. Serves 4.

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