Vongole

Directions

1. 1
   chop or press garlic cloves and set aside
2. 2
   cook pasta in salted water until al dente or just under...don't overcook
3. 3
   when pasta is done, drain and reserve some cooking liquid, set aside
4. 4
   meanwhile, saute garlic in a little olive oil just for a minute
5. 5
   add anchovy paste, crushed red, salt and pepper to taste and saute a bit more making sure garlic doesn't burn
6. 6
   add wine and clam juice. you can also just use wine or just clam juice, or a little less of each. My quantities are on the high end so as to have enough sauce for all that pasta!
7. 7
   add rinsed littleneck clams and bring temp to med/med-high and cover for 7 minutes...no peeking!
8. 8
   If you cooked the pasta under, you can give it a toss with the hot necks and sauce, otherwise I plate the pasta first, and when the clams are done i place 6 around the outer edges of the pasta bowl, then pour sauce over pasta. Garnish with parsley and fresh grated parm chz