Spaghetti With Clam Sauce And Grape Tomatoes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• salt
• 1 lb thick spaghetti
• 1/4 cup extra virgin olive oil (evoo)
• 4 large garlic cloves, grated
• 6 anchovy fillets, drained
• 1/2 teaspoon crushed red pepper flakes
• 1 pint grape tomatoes
• black pepper
• 48 cockles or 48 manila clams, scrubbed
• 2/3 cup finely chopped flat leaf parsley (2 generous handfuls)
• 1 bunch scallion, finely chopped

Recipe

• 1 bring a large pot of water to a boil, salt it, add the pasta and cook until just shy of al dente, about 7 minutes; drain.
• 2 while the pasta is working, in a large, deep skillet, heat the evoo, 4 turns of the pan, over medium heat.
• 3 add the garlic, anchovies and crushed red pepper and cook, stirring, until the anchovies melt, about 5 minutes.
• 4 add the tomatoes, season with black pepper and increase the heat to medium-high. cook, stirring, until the tomatoes burst, 7 to 8 minutes.
• 5 add the clams, cover the pan and cook until the clams open, about 3 minutes. discard any clams that do not open.
• 6 stir the parsley and scallions into the skillet. add the pasta and cook, tossing occasionally, until al dente, about 2 minutes. season with salt.