Spaghetti with Red Clam Sauce

1. 1
   prep · ~5 min

   Clean the clams.

   1.Scrub clam shells under cold water to remove grit and sand.

   2.Discard any with cracked shells or that stay open when tapped.
2. 2
   prep · ~5 min

   Prepare the tomato base.

   1.Score a shallow X on the bottom of each tomato.

   2.Blanch in boiling water for 30 seconds, then plunge into ice water.

   3.Peel off the skins and crush tomatoes by hand in a bowl.
3. 3
   boil · ~10 min

   Boil the spaghetti.

   1.Bring a large pot of water to a rolling boil.

   2.Add 1 tablespoon salt, then add spaghetti.

   3.Cook until 2 minutes shy of al dente (about 1 minute less than package directions).

   4.Reserve ¼ cup pasta water, then drain.

   TIPUndercooking the pasta lets it finish absorbing the clam sauce without turning mushy.
4. 4
   saute · ~2 min

   Sauté the garlic.

   1.Heat olive oil in a large skillet over medium-low heat.

   2.Add sliced garlic and red pepper flakes.

   3.Cook, stirring gently, until garlic is fragrant and pale gold — about 2 minutes.

   TIPDon't let the garlic brown — it turns bitter and will overpower the delicate clam flavor.
5. 5
   simmer · ~10 min

   Build the red sauce.

   1.Pour crushed tomatoes into the skillet with the garlic.

   2.Add white wine and a pinch of salt.

   3.Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
6. 6
   steam · ~7 min

   Steam the clams.

   1.Nestle the clams into the sauce in a single layer.

   2.Cover the skillet tightly and cook over medium heat for 5–7 minutes.

   3.Uncover and check — all clams should be open. Discard any that remain shut.

   TIPDo not overcook the clams or they'll turn rubbery. The moment they pop open, they're ready.
7. 7
   mix · ~2 min

   Toss spaghetti with the sauce.

   1.Add the drained spaghetti and reserved pasta water to the skillet.

   2.Toss gently with tongs over low heat for 1–2 minutes.

   3.Let the pasta absorb the sauce until the spaghetti is perfectly al dente.
8. 8
   garnish

   Garnish with fresh parsley and serve hot.

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