Spaghetti With Clams And Cherry Tomatoes

Cook the pasta in salted boiling water until al dente (according to package instructions).

Meanwhile, in a medium saucepan, heat the oil. Add the garlic and chile pepper and cook for just about 1 minute. Add the tomatoes and cook for a few minutes or just until the tomatoes begin to soften. Add the parsley, clams and wine, and cook over medium heat until the clams open, about 5 minutes.

Shake the pan occasionally to ensure even heat distribution. Discard any clams that do not open.

Drain the pasta, reserving a small cup of pasta water. Add the pasta to the clams and mix well, adding a little of the pasta water if the mixture seems dry. Serve immediately.

Note: Since some clams can be sandy, it is a good precaution to soak them in cool water for up to an hour before using.

You can choose to remove all of the clams from the shells for serving, or remove most of them and leave just a few on the half shell as a garnish, as shown in the photo.