Ingredients
2 1/2
lb fresh clams in shells
2
tablespoons white vinegar
8
oz uncooked spaghetti
3
tablespoons olive oil
4
cloves garlic, finely chopped
1/2
teaspoon crushed red pepper flakes
3/4
cup dry white wine or nonalcoholic white wine
5
plum (Roma) tomatoes, seeded, chopped (1 1/2 cups)
3
tablespoons chopped fresh Italian (flat-leaf) parsley
French bread, if desired
Preparation
Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and white vinegar. Let stand 30 minutes; drain. Scrub clams in cold water. Cook and drain spaghetti as directed on package; cover to keep warm.
Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add garlic and pepper flakes; cook 1 minute. Add wine; heat to boiling. Add tomatoes and clams. Cover; cook 6 minutes or until clam shells have opened. Discard any clams that don’t open.
Add cooked spaghetti to pan with clam mixture; toss. Sprinkle with parsley. Serve with French bread.
