Serves 4 to 6
Ingredients:
2 pounds fresh clams
1 pound spaghetti
1 pound spaghetti
3 cups chopped canned tomatoes
1 clove garlic
1 cup dry white wine
pinch of red hot pepper
1 to 2 tablespoons fresh chopped parsley
salt to taste
COVER the clams with cold water in a bowl and add a fistful of salt. Let them stand for 30 minutes. Then rinse the clams well under cold running water discarding any clams that are open.
HEAT one cup of dry white wine in a pan and then add the clams. Cover and cook at a high heat for about five minutes or until they open. Once they've opened remove them from the heat and then scoop the clams out from their shell and set them aside, leaving a few in the shell for decoration.
FILTER the liquid the clams were cooked in and set it aside. In a large pan put the olive oil and a pinch of red hot pepper and cook it for a couple of minutes and then add the clove of garlic finely chopped, the tomatoes and the liquid from the clams. Simmer uncovered until it starts to thicken and salt to taste if necessary.
COOK the spaghetti as directed. When the sauce has thickened up add the clams and the parsley to the sauce and simmer for another two minutes. Drain the pasta and add it to the sauce. Mix and serve.
TIP:Choose small clams and ake sure that you discard any clams that are already opened.
