Finely chop the garlic, chop the basil. Sauté the basil garlic in olive oil until golden brown. At this time, boil the pasta until cooked in salted water.
Add the clams to the pan to the garlic. Cook for 3 minutes to open the shells.
Then add balsamic vinegar and chopped tomatoes in your own juice. Salt and pepper to taste, warm for several minutes.
Then add the boiled paste. Stir and cook for 1-2 minutes.
The pasta with vongole and tomatoes is juicy, tasty and very aromatic, the mollusks of vongole give the pasta the taste and aroma of the sea. For cooking, you can also use ordinary mussels instead of vongole, though they will not be so fragrant, but also very tasty. Preparing such a dish is simple and fast. Pasta is great for a family dinner or dinner, as well as for a romantic dinner with white wine.