3 1/2 medium garlic cloves minced
1/8 teaspoon of black pepper or crushed red pepper
1/3 cup virgin olive oil
about 2 tablespoons of parsley or about 5 sprays of fresh parsley
2 pints of crushed tomatoes
1/8 teaspoon of salt (optional)
White wine (optional) about 3 tablespoons
1 pound of your choice brand of linguine of spaghetti
3 1/2 pounds of clams (if you like you can also use mussels)
Wash and clean your clams well under running water with a brush, then rise them well. Make sure you get rid of any clams that are not closed or are cracked or broken.
In a pan large pan, big enough to hold the cooked spaghetti and clams, saute on medium heat, the garlic, red/black pepper in the olive oil, until golden about 3 minutes. Slowly stir in the parsley, adding the crushed tomato and salt. Cook about 8-10 minutes until the tomatoes are tender, then add the clams and cover the pot. Cook another 8-10 minutes of until you notice that all claims are open. Make sure to discard any clams that have not opened.
In another large salted pot (optional salt) bring about 4-5 quarts of water to a boil. Add the pasta, stirring often. Cook pasta till tender, some like it al dente. Once pasta is cooked, drain well, then toss it into the pan with the clams. Stir the pasta and clams together well, at which point you can transfer to a large serving dish. Serve while hot with Italian bread and a nice glass of white wine. Enjoy!