Spaghetti alle Vongole - Parade Magazine April 10, 2011

48 Manila (or littleneck) clams
9 oz. spaghetti
2 garlic cloves
5 tbsp extra-virgin olive oil
pinch of crushed red peppers
1 cup white wine
1/2 cup cherry tomatoes, quartered
2 tbsp fresh parsley, coarsely chopped

1. Wash clams carefully.
2. Bring a large pot of salted water to a boil. Add spaghetti and cook about 8 minutes, until it's al dente. Drain but do not rinse.
3. In a large pan, saute garlic in 3 tbsp olive oil over medium high  heat until translucent. Add clams, season with salt and crushed red pepper.
4. Add white wine; cook over medium high heat about 5 minutes, or until clams steam open and liquid is reduced by half.
5. Add cherry tomatoes; cook until soft.
6. Gently toss with cooked pasta; add parsley and drizzle with 2 tbsp olive oil.
Serve immediately.