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Spaghetti with Red Clam Sauce
Spaghetti with Red Clam Sauce
(Spaghetti Con Le Vongole in Salsa Rossa)
 
 
Ingredients:

3 dozen hard-shelled clams such as littlenecks
1 (28 to 32-ounce) can whole tomatoes in juice, coarsely chopped, reserving juice
1/3 cup extra virgin olive oil
3 large garlic cloves, chopped
1/2 teaspoon dried hot red-pepper flakes
2 teaspoons sugar
1 pound spaghetti

Directions:

Heat olive oil in a 12 to 14-inch heavy skillet over medium heat until it shimmers.

Cook garlic with red-pepper flakes, stirring, until pale golden, 1-2 minutes.

Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7-10 minutes.

Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until 'al dente'.

Add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6-10 minutes (discard any clams that remain unopened after 10 minutes).

Transfer clams (still in shells) as cooked to a large shallow bowl. If sauce is too watery, boil until slightly thickened, about 1-2 minutes.

Drain spaghetti.

Return clams to sauce and add pasta, tossing.

Serve. Makes 4 to 6 servings.

That's it!
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