Angela's Italian Recipe for Spaghetti with Clams

Spaghetti with Clams
(Spaghetti alle Vongole)


Ingredients:

1 and 1/4 to 1 and 1/2 lbs. small manila clams, scrubbed 1 cup ripe sweet cherry tomatoes available, halved 1/2 cup tender bread crumbs made from day-old country-style bread ground in a food processor 8 tbsp extra-virgin olive oil 5 tbsp dry white wine 1/2 lb dried spaghetti 2-4 cloves garlic, peeled and coarsely chopped 2 pinches dried red pepper flakes Leaves from 3 branches basil (about 1 cup), coarsely chopped Sprigs from 6 stems flat-leaf parsley, coarsely chopped Salt Freshly ground black pepper

Directions:

Preheat oven to 400°F. Bring a large pot of salted water to a boil over high heat. Combine bread crumbs, 2 tbsp of the olive oil, 1/4 tsp salt, and 1/4 tsp of the wine in a small bowl. Spread bread crumb mixture out on a baking sheet and toast in oven until unevenly golden, about 5-7 minutes. Season to taste with pepper and toss while still warm. Set aside in a warm spot. Place tomatoes in a bowl. Season with a few pinches of salt, and set aside. Add pasta to boiling water and cook until 'al dente', about 10-12 minutes. Put garlic, red pepper flakes, clams, and remaining olive oil and wine into a large skillet, cover tightly, and cook over high heat, swirling skillet over heat occasionally, until all clams have popped open, 2-5 minutes. Discard any clams that refuse to open. Uncover skillet and reduce heat to medium-low. Add in tomatoes, basil, and parsley and simmer until just warmed through, about 3-5 minutes. Drain pasta. Add pasta to skillet with clams, and toss well. Adjust salt to taste. Transfer to a platter. Sprinkle with the bread crumb mixture, and serve immediately. Serves 2-4.

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