Spaghetti with Fresh Clams (serves 4)
submitted by Baci Ristorante Italiano
About 4 1/2 lbs. fresh clams (smallest you can find)
1 lb. spaghetti
salt to taste
extra virgin olive oil
2 garlic cloves, finely chopped
dash of white wine
3 ladlefuls tomato sauce (optional)
Scrub the clams under running water with a stiff brush and leave to stand for a few minutes in a basin of cold water. Drain, put into fresh water and continue rinsing in this manner until the water in the basin remains clear. Strain and leave to one side while you cook the spaghetti in the usual manner, in boiling salted water until al dente.
Just before the spaghetti is cooked, heat some olive oil in a deep pan and gently sauté the garlic. When it is just taking on some color add the clams and cover with a lid. Shake vigorously once or twice, add the white wine and continue to cook, covered for a moment until all the clams have opened. Add the parsley and the tomato sauce if you are using it.
Drain the spaghetti, put it in a serving bowl and pour in the sauce. Mix together thoroughly and serve at once.