Spaghetti with Clams in Red Sauce

Steps

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1. 1
   Rinse the clams in cold water about five times.
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2. 2
   Place the clams in fresh cold water with three tablespoons of salt and let them soak for half an hour.
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3. 3
   After half an hour, drain the salt water and rinse the clams again several times with fresh cold water.
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4. 4
   Drain the clams and set aside. Heat olive oil in a pot and sauté the chopped garlic over low heat until it develops some color.
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5. 5
   Add the canned plum tomatoes and stir to break them up. Increase the heat slightly and let the tomatoes develop a rich color.
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6. 6
   Add hot pepper flakes to taste (optional based on your heat preference) and season with salt.
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7. 7
   Simmer the sauce over medium heat for 15 minutes.
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8. 8
   When the sauce is ready, bring a large pot of salted water to a boil and cook the spaghetti, stirring occasionally to prevent sticking and using plenty of water.
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9. 9
   When the pasta is nearly done, add the clams to the tomato sauce and cover the pot.
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10. 10
    Keep the heat at medium and monitor the clams carefully. Once they begin to open, turn off the heat immediately to prevent overcooking, which would make them tough and rubbery.
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11. 11
    Once both the pasta and clams are cooked, verify that all the clams have opened.
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12. 12
    Transfer the cooked spaghetti directly into the pot with the clams and sauce.
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13. 13
    Toss the spaghetti well so it absorbs all the flavors from the clams and sauce.
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14. 14
    Garnish with fresh parsley and taste to check the seasoning.
    ▶ ≈3:27