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1
To make the sauce, prepare a small ice bath and bring a pot of water to a boil.
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2
With a paring knife, remove the core from the tomatoes and lightly score an X on the bottoms.
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3
Blanch the tomatoes in a two-step process: add 1 tomato to the boiling water for 10 seconds, then remove and submerge in the ice bath for 10 seconds.
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4
Now add this same tomato to the boiling water again, this time for 5 seconds, and then submerge in the ice bath until cold.
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5
Drain.
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6
Repeat with the remaining 5 tomatoes.
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7
Once chilled, peel the skins off the tomatoes with a paring knife, then cut the tomatoes into quarters.
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8
Use the paring knife to remove and discard the seeds, then chop the tomatoes into small pieces.
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9
Heat 2 tablespoons of the olive oil in a pot over medium heat.
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10
Add the shallot, garlic, and bell pepper and cook, stirring frequently, for 10 minutes, or until soft.
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11
Stir in the chopped tomatoes and the remaining 2 tablespoons olive oil and increase the heat to high.
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12
Once the liquid starts to boil (the tomatoes will release a lot of water), cook for 5 minutes, then stir in the tomato paste.
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13
Cook for 1 to 2 minutes longer, until tomato paste is well incorporated, then stir in the sugar, balsamic vinegar, basil, and salt and pepper.
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14
Adjust the seasonings to taste.
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15
To make the spaghetti with razor clams, prepare the clams by cutting the shell with a paring knife.
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16
Remove the meat, keeping the pieces as whole as possible.
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17
Rinse well in salted water to remove any sand, then wash under cold running water for a few minutes.
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18
Cut the clams into 1-inch pieces and refrigerate until ready to use.
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19
In a bowl, cover the wakame with the hot water and let sit for 10 minutes.
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20
Drain well and set aside.
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21
Place a large pot of salted water over high heat and bring to a boil.
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22
Add the spaghetti noodles and cook, following package instructions.
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23
Drain well and return the noodles to the pot.
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24
Stir in the butter.
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25
Place a saute pan over high heat and add the olive oil.
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26
When the oil just begins to smoke, add the clams and season with the salt and pepper.
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27
Cook for 15 seconds, turn over the clams, season again with salt and pepper, and cook for 15 seconds longer.
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28
Remove the pan from the heat.
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29
To serve, divide the noodles among 4 plates and top each with 1/2 cup of the sauce, then the wakame and clams.
