Pasta with Clams and Tomatoes

1. 1

   Bring a large pot of water to a boil and salt it.

2. 2

   Meanwhile, put 2 tablespoons of the olive oil in a large, deep skillet that can later be covered and turn the heat to high.

3. 3

   A minute later, add the clams, reduce the heat to medium-high, give the pan a shake, and cover.

4. 4

   Continue to cook the clams, shaking the pan occasionally, until they begin to open, as little as 5 minutes later.

5. 5

   Add the garlic and cook until most of the clams are open.

6. 6

   Meanwhile, cook the pasta.

7. 7

   When it is nearly tender, remove a cup of its cooking water and drain.

8. 8

   When the clams are ready, add the pasta and the tomatoes to the skillet and cook, tossing frequently, until the pasta is tender and hot; add some of the pasta-cooking water if the mixture is too dry.

9. 9

   Add the remaining olive oil and taste and adjust the seasoning if necessary; garnish with the parsley and serve.

10. 10

    White Pasta with Clams: Omit the tomatoes and substitute about 3/4 cup dry white wine, adding it to the clams about a minute before the pasta.

* Per serving · 4 servings · Values may vary.