/2 dozen littleneck clams

tablespoon extra virgin olive oil

large garlic cloves

/2 tablespoon freshly chopped parsley

chopped fresh hot chili pepper (2 teaspoons or to taste)

fresh ripe, firm plum tomato diced 1/2” seeded, juice drained

/2 cup dry white wine

pound pasta (we used 1/2 pound)

fresh basil leaves torn

Soak for 20 minutes in fresh cold water. Change the water every five minutes.

During this time, the clams will filter the water and clean the sand.

Steam clams: Reserve clam juice. Take clams out of shell. If they are large, dice.

I like them to be the same size as the tomatoes.

In pan large enough to hold clams and spaghetti, saute garlic in 2 tablespoons of olive oil. Do not brown. Add parsley, tomatoes, chile pepper. Cook for one minute.

Add white wine. Simmer for 20-30 seconds. Turn off heat.

Cook spaghetti in heavily salted water until firm to the bite.

Turn heat back on under the large frying pan. Add drained Spaghetti. Add clam juice.

(Recipe suggests filtering clam juice through paper towels.

I skipped that part, as my clams were pre-cleaned).

Pasta should now be cooked. If it is still undone, add a little water to pan.

Add the diced clams with the remaining olive oil and torn basil leaves.

Season with salt and pepper to taste.

Toss and serve immediately.