Spaghetti With Clam Sauce and Grape Tomatoes

Ingredients

• salt
• 1 lb thick spaghetti
• 1/4 cup extra-virgin olive oil (EVOO)
• 4 large garlic cloves, grated
• 6 anchovy fillets, drained
• 1/2 teaspoon crushed red pepper flakes
• 1 pint grape tomatoes
• black pepper
• 48 cockles or manila clams, scrubbed
• 2/3 cup finely chopped flat leaf parsley (2 generous handfuls)
• 1 bunch scallion, finely chopped

Directions

1. 1

   Bring a large pot of water to a boil, salt it, add the pasta and cook until just shy of al dente, about 7 minutes; drain.

2. 2

   While the pasta is working, in a large, deep skillet, heat the EVOO, 4 turns of the pan, over medium heat.

3. 3

   Add the garlic, anchovies and crushed red pepper and cook, stirring, until the anchovies melt, about 5 minutes.

4. 4

   Add the tomatoes, season with black pepper and increase the heat to medium-high. Cook, stirring, until the tomatoes burst, 7 to 8 minutes.

5. 5

   Add the clams, cover the pan and cook until the clams open, about 3 minutes. Discard any clams that do not open.

6. 6

   Stir the parsley and scallions into the skillet. Add the pasta and cook, tossing occasionally, until al dente, about 2 minutes. Season with salt.