Name: Spaghetti with Clams / Spaghetti con Vongole
Ingredients: 1/3 cup plus 1 tablespoon Filippo Berio extra-virgin olive oil; 3 cloves garlic, minced; 1/4 cup minced parsley; 1 1/2 teaspoons hot red pepper flakes (peperoncini) or 1 small fresh hot red; pepper, seeded; 2 cups diced tomatoes; 1/2 cup white wine; 2 cups fresh clams; fine sea salt; 1 pound spaghetti or linguine; INGREDIENTS

Ingredients

1/3 cup plus 1 tablespoon Filippo Berio extra-virgin olive oil
3 cloves garlic, minced
1/4 cup minced parsley
1 1/2 teaspoons hot red pepper flakes (peperoncini) or 1 small fresh hot red
pepper, seeded
2 cups diced tomatoes
1/2 cup white wine
2 cups fresh clams
fine sea salt
1 pound spaghetti or linguine
INGREDIENTS

Directions

Heat the olive oil in a large sauté pan. Stir in the garlic and cook over
medium heat until it softens and just begins to brown. Stir in the parsley
and hot red pepper flakes; add more if you like it really hot. Cook 1
minute. Stir in the tomatoes and the wine. Raise the heat and cook for 2 or
3 minutes. Stir in the clams with their juice, simmer the mixture for 2 or
3 minutes. Stir in salt.
Keep the sauce warm while the spaghetti or linguine is cooking.
Drain the spaghetti or linguine in colander but reserve 2 tablespoons of the cooking water and add it to the sauce. Stir the spaghetti into the sauce, re-heat and serve immediately.