2 lb very fresh steamer clams, 1 lb spaghetti,
1 1/4 lb very ripe fresh tomatoes, 2 cloves
crushed garlic, 3 tablespoons olive oil, salt,
pepper, handful coarsely chopped parsley.
Wash the clams very thoroughly under running water and place in a large pan over high heat. As soon as they Open, drain and remove about two-third of the clams from the shell, leaving the remainder attached. Strain the clams broth in the pan through cheesecloth.
In a small casserole heat the oil, add the crushed garlic, and brown lightly. add the clams juice and reduce on a hot flame until just a few tablespoons remain, scald the tomatoes for a moment in boiling water, then peel. slice in half, squeeze out the seeds, and cut into pieces. add the tomatoes to the reduced clams juice, season with a little freshly ground pepper and a small pinch of salt, and simmer the sauce for 10-15 minutes.
Now add the clams (including those on the half shell ) and simmer for a few more minutes. Cook the spaghetti, drain, and cover with the clam sauce and the chopped parsley.
Yield: 4 servings
Time needed 1 hours