Ingredients
40 littleneck clams, well scrubed
1/4 cup of extra virgin olive oil
8 garlic cloves,smashed with the back of a knife
1/4lb. pancetta,small dice
1 lb.4oz.can of whole peeled tomatoes
Handful of fresh basil leaves
1/4 cup white wine
1 lb. thin spaghetti
pinch of red pepper flakes
pinch of ground black pepper
Preparation
Bring a large pot of salted water to a boil. Scrub clams with vegetable brush under cold water. Use a medium sized roasting pan. Add olive oil,garlic,pancetta,red pepper flakes, pepper and cook for 3-4 minutes or when pancetta is cooked. Add the tomatoes, wine and toss all together. Put pan in oven and roast until the clams open,about 10 minutes. While the clams are cooking, drop pasta into boiling water for 7-8 minutes. Drain. Put the drained pasta in a serving bowl and toss with clams. Garnish with fresh basil leaves, black pepper and drizzle with extra virgin oil.
