| 1 box | BARILLA Spaghetti |
| 50 each | fresh littleneck clams (may substitute a 6.5 ounce can of clams) |
| 2 cloves | garlic, chopped and divided |
| 1/2 teaspoon | red pepper flakes |
| 6 tablespoons | extra virgin olive oil, divided |
| 1/2 cup | dry white wine |
| 1/2 cup | fresh Italian parsley, roughly chopped |
| 1 can (28 ounces) | crushed tomatoes |
| to taste | sea salt |
SOAK the clams in water and sea salt for one hour; rinse well with fresh water (omit this step if using canned clams).
HEAT half the olive oil in a skillet over medium heat, sauté red pepper flakes and half the chopped garlic until golden, 1-2 minutes.
ADD clams and wine to skillet, cover with lid, cook over medium heat for about 10 minutes or until clams are completely open. Discard any unopened clams.
Meanwhile, COOK Spaghetti according to package directions, reserving 1-2 ladles of cooking water.
REMOVE the meat from approximately half of the clams; discard empty shells and return meat to skillet.
In a separate skillet SAUTE remaining garlic in olive oil over medium heat for 2 minutes.
ADD tomatoes, season with salt and pepper, simmer for 5 minutes.
ADD clams and wine to tomato sauce.
DRAIN Spaghetti, toss with the sauce until well combined; add 1-2 ladles of cooking water to obtain desired consistency.
SPRINKLE with chopped parsley before serving.