Spaghetti With Clam Sauce and Grape Tomatoes

1. 1

   Bring a large pot of water to a boil, salt it, add the pasta and cook until just shy of al dente, about 7 minutes; drain.

2. 2

   While the pasta is working, in a large, deep skillet, heat the EVOO, 4 turns of the pan, over medium heat.

3. 3

   Add the garlic, anchovies and crushed red pepper and cook, stirring, until the anchovies melt, about 5 minutes.

4. 4

   Add the tomatoes, season with black pepper and increase the heat to medium-high.

5. 5

   Cook, stirring, until the tomatoes burst, 7 to 8 minutes.

6. 6

   Add the clams, cover the pan and cook until the clams open, about 3 minutes.

7. 7

   Discard any clams that do not open.

8. 8

   Stir the parsley and scallions into the skillet.

9. 9

   Add the pasta and cook, tossing occasionally, until al dente, about 2 minutes.

10. 10

    Season with salt.

* Per serving · 4 servings · Values may vary.