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1
Place the clams in a bowl with cold water sprinkled with salt.
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2
Leave for an hour, or overnight.
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3
Rinse and scrub.
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4
Heat 1 tablespoon olive oil in a heavy skillet.
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5
Add the clams and cook for three to four minutes, stirring so that all are exposed to heat.
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6
Discard any clams that do not open.
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7
Place a collander over a large bowl.
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8
Pour the clams with their juice into the collander.
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9
Drain, reserving the clam juice.
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10
Wipe the skillet with a paper towel.
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11
Heat 2 tablespoons olive oil and add the onion and garlic.
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12
Cook until soft.
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13
Add the tomatoes and the peppers to the onions and garlic.
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14
Bring six quarts salted water to boil for the pasta.
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15
Remove the clams from their shells, reserving about eight to 10 clams for decoration.
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16
Drain the juice through one thickness of paper towel into a clean bowl.
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17
Wash out the other bowl, and drain the juice once again, through a paper towel into the bowl.
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18
Add a cup of clam juice to the tomatoes.
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19
Bring to boil, stir and let simmer for a few minutes.
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20
Taste for seasonings.
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21
Salt will probably not be needed, but add a little freshly ground pepper.
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22
If the sauce is too thick, add more clam juice.
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23
Do not add too much or this sauce will be watery.
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24
(Reserve leftover clam juice for another dish.)
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25
Add the clams, the unopened clams and the parsley leaves to the sauce.
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26
Cook the pasta until al dente and drain.
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27
Place in a heated bowl.
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28
Stir the remaining tablespoon olive oil into the pasta to prevent it from sticking.
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29
Top with the sauce, decorate with the clams in the shells and serve.
