Ingredients

6 tablespoons olive oil

10 cloves garlic, thickly sliced

3/4 teaspoon red pepper flakes

1-1/2 cups onion, diced

1 28-ounce can whole peeled tomatoes, chopped, drained and juices reserved

1/4 teaspoon salt (optional)

1/4 teaspoon pepper (optional)

1-1/2 cups white wine

1 cup clam juice or Chicken Stock

2 dozen little neck or Manila clams, well-scrubbed

1/2 cup chopped parsley, plus more for garnish

6 pieces country bread toasted and rubbed with garlic

6 tablespoons extra-virgin olive oil

Vongole allo sguazzetto di pomodoro

Serves 4-6

In a wide, deep sauté pan, heat the olive oil over medium-high heat. Add the garlic, red pepper flakes, and onion. Sauté for 5 to 7 minutes, until onions are well softened. Add the chopped drained tomatoes, salt, and pepper. Continue to cook for 4 to 6 minutes, until mixture begins to look dry.

Add the white wine. Increase heat.

Uncover and lower heat to medium-high. Cook liquid for 2 to 3 minutes, uncovered. Add clam juice and 1 cup of reserved juice from tomatoes.

Bring to a boil, reduce heat and cook for 20 to 25 minutes. Add clams, cover pan and cook for 6 to 9 minutes, until clams open (peek after 5 to 6 minutes). Stir in parsley. Turn heat to very low.

Place the garlic bread at the bottom of the bowl and spoon the clams over it with the sauce. Top with a drizzle of extra-virgin olive oil.