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.