Spaghetti with Clams

Ingredients

• •4 liters (1 gallon ) water
• •Salt , to taste
• •450 g (1 lb ) dry spaghetti
• •Olive oil
• •20 g (¾ oz ) garlic , minced
• •1 kg (2 lb) live clams
• •225 g (8 oz) diced plum tomatoes (see notes)
• •225 g (8 oz) canned, shelled clams, thoroughly rinsed (optional)
• •120 ml (4 oz) bottled clam broth (optional)
• •1 handful of parsley , minced
• •Peperoncino or, less commonly, black pepper to taste

Instructions

1. 1Boil the water in a large pot with a tablespoon of salt.
2. 2Add the spaghetti once the water starts boiling. Cook until the pasta is al dente . This should take 7–8 minutes.
3. 3Pour olive oil into a large, wide pan so that it barely covers the bottom and heat the oil.
4. 4Add the garlic, along with the peperoncino, and sauté until golden brown. This should take about a minute. Be careful not to burn the garlic.
5. 5Add the live clams and diced tomatoes.
6. 6Put the lid on the pan and cook for about eight minutes. Shake the pan every minute or so to help the clams open. Throw out those that don't.
7. 7Drain the spaghetti and put it in the pan with the live clams and tomatoes. Reduce the heat to low.
8. 8Add the canned clams and clam broth to the pan.
9. 9Season with salt (and pepper, if the peperoncino is not used) to taste and toss until the pasta is well coated with tomatoes and oil. Add another tablespoon of olive oil if you like.
10. 10Sprinkle with chopped parsley.
11. 11Serve hot.