2 tablespoons Cabot Unsalted Butter
2 garlic cloves, minced
2 pounds fresh whole littleneck clams, scrubbed
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
⅓ cup dry white wine
Juice of 1 lemon
2 tablespoons drained capers
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
3 ounces Cabot Tomato Basil Cheddar or Cabot Sharp Cheddar, grated (about ¾ cup)
2 tablespoons chopped fresh basil
Hot crusty bread
MELT butter in Dutch oven or large heavy saucepan over medium heat. Add garlic and cook, stirring, until golden, about 1 minute.
ADD clams, tomatoes, wine, lemon juice and capers; bring to boil. Reduce heat, cover pan and simmer just until shells open, 5 to 8 minutes. Remove and discard any broken or unopened clams.
SPOON clams and sauce over pasta. Sprinkle with cheese and fresh basil. Serve with hot crusty bread.