Serves4 to 6
- Active time:20 min
- Start to finish:35 min
April 2008
You’ll want to break out the red-checkered tablecloth when you make this spicy, briny, and superbly balanced version of the Italian-American staple at home.
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1/3
cup
olive oil, divided
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3
large garlic cloves, chopped
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1/2
teaspoon
dried hot red-pepper flakes
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1
(28- to 32-ounce) can whole tomatoes in juice, coarsely chopped, reserving juice
-
2
teaspoons
sugar
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1
lb
spaghetti
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3
dozen hard-shelled clams such as littlenecks
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Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic with red-pepper flakes, stirring, until pale golden, 1 to 2 minutes. Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes.
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Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
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Meanwhile, add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Transfer clams (still in shells) as cooked to a large shallow bowl. If sauce is too watery, boil until slightly thickened, about 2 minutes.
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Drain spaghetti. Return clams to sauce and add pasta, tossing.
