3 quarts water (salt optional)
4 tablespoons olive oil
4 garlic cloves, sliced
2 pounds live clams, preferably Manila or Little Neck, well scrubbed, in their shells
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1 cup white wine
1 cup clam juice
3 tablespoons chopped fresh parsley
1/2 cup Tomato Sauce
1 pound pasta -flinguine, spaghetti or spaghettini
Pasta Alle Vongole
Serves 4 to 6
In a large pot, bring the water to a boil with or without the optional salt.
Pour the oil into a large saute pan set on medium heat, and cook the garlic until it starts to sizzle, about 2 minutes. Add the clams, ed pepper flakes and salt and cook for 1 minute. Add the wine and cook for 1 minute. Add the clam juice, parsleyy and tomatos sauce and bring to a boil. Reduce to a simmer, cover the pan and cook until all the dlams have opened, about 3-5 minutes.
Take the clams out of the sauce, place in a bowl and let them sit for a few minutes. Discard those that still haven't opened. Take half of the clams out of their shells and mince them. Add all the clams to the simmering sauce about 3 minutes before the pasta is done. Mix well and cover.
Add the pasta to the boiling water and cook according to package directions until just tender. Drain well and return to the pot, Add the sauce, toss to coat well and cook over medium heat 2-3 minutes. Most of the sauce should be absorbed.
When you bring the clams home, put them in a bowl of cold water for 10-15 minutes and then drain them. Do this twice. It will help to clean out any grit, sand, and dirty water. Scrib the shells with a vegetable brush or plastic scrubber.