-
1
Fill a large bowl with cold water and place the clams in the water (they should be covered).
-
2
Let soak for 10 minutes, then drain.
-
3
Scrub the clams under cold water and set aside.
-
4
In a stovetop smoker, smoke the clams and cherry tomatoes for 15 to 20 minutes (you can remove the wire rack from your smoker and place the clams directly in the tray).
-
5
Discard any clams that dont open.
-
6
Set aside the clams and cherry tomatoes; reserve the liquid thats collected in the tray.
-
7
Fill a large pot with heavily salted water and bring to a boil.
-
8
Cook the pasta until its about three-quarters done (it should bend easily but still be super-firm).
-
9
Drain and leave in the colander while you make the sauce.
-
10
Return the empty pasta pot to the stove over medium heat.
-
11
Add the oil and saute the onion, garlic, and anchovy for a few minutes.
-
12
Add the drained pasta and carefully pour in the juices from the smoker tray.
-
13
Add the cherry tomatoes.
-
14
Stir to combine everything, then cover and cook on medium heat for a few more minutes, until the pasta has absorbed most of the smoky juices and has finished cooking.
-
15
Taste and add salt as needed.
-
16
Grind in black pepper to taste.
-
17
Carefully mix in the clams, or just spoon some on top of each serving.
-
18
Sprinkle with parsley.
