Spaghetti Vongul (Spaghetti with Clams)

1 lb. small fresh clams
2 Tbsp. olive oil
1/2 dry white wine
2 garlic cloves, peeled & sliced
6 oz. spaghetti
1 tsp. red chile flakes
1 Tbsp. fresh chopped parsley
1 Roma tomato, peeled, seeded and diced
Salt and pepper

Scrub the clam shells clean under running water, then soak in clean water. Continue to soak and change the water several times.

Heat the olive oil in a heavy-bottomed pan and add the wine, chile flakes and garlic. Add the clams and cook covered over high heat. Shake the covered pan almost constantly until the clams steam open, about 4 to 5 minutes. Remove and discard any clams that don't open. Reserve the steamed clams warm. Cook the spaghetti in a generous amount of boiling salted water. Drain and toss with the clams, tomatoes, parsley, salt and pepper.

Serves 2.
For more than two people, multiply the quantities accordingly.

* Recipe and photo courtesy of Chef Miles James from his Tuscan Seduction cookbook, available online at www.jamesatthemill.com.

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