Ingredients

• 1 1/2 dozen littleneck clams, scrubbed well
• 1/3 cup olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup canned plum tomatoes, drained and chopped
• 1 teaspoon red pepper flakes
• 2 tablespoons finely chopped parsley
• 3/4 pounds spaghetti, cooked and drained

Instructions

1. In a large saucepan heat the olive oil add the garlic and cook 1 minute. Add the wine, tomatoes, clams and red pepper flakes and cook, covered, shaking the pan occasionally, for 5 minutes, or until the clams open. Add the parsley, stir once, and add the pasta. Toss to heat the pasta, then transfer to a warmed serving bowl.