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1
Lightly crush the garlic clove and heat with the pure olive oil in a large nonreactive saute pan with a lid over medium heat.
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2
When the garlic starts to sizzle, gently shake and tilt the pan so the clove is immersed and sizzling at one side of the pan in a pool of the oil.
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3
As the clove starts to turn golden, lay the pan flat on the burner so the oil covers the entire surface.
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4
It is important the clams are dry before adding them to the hot oil to avoid splattering.
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5
Add the clams and immediately cover the pan.
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6
Gently shake the pan from time to time with the cover on and cook until the clams start to open, 5 to 6 minutes.
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7
Cooking time will vary, depending on the size of the clams and the thickness of the shells.
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8
As they start to open, remove them with a slotted spoon and transfer to a baking sheet to cool.
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9
Strain the remaining liquid in the pan through a fine-mesh strainer and set aside.
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10
You should have about 1/2 cup.
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11
Wipe out the pan and return to the stove over medium-low heat.
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12
Add the extra-virgin olive oil, onion, and sliced garlic.
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13
Cook, stirring from time to time, until the onion is softened and the garlic is just beginning to caramelize, about 4 minutes.
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14
Add half the parsley, the hot pepper flakes, the reserved clam juice, tomato puree, and sugar.
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15
Stir to produce an even consistency.
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16
If necessary, season with salt (this will depend on how salty the clam juice is).
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17
Adjust the heat to maintain a slow, even boil.
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18
Cook until the sauce begins to thicken and lightens in color, about 10 minutes.
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19
Stir from time to time, scraping the bottom with a wooden spoon or paddle.
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20
While the sauce is cooking, remove the clams from the shells.
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21
When the sauce is ready, turn off the heat and add the clams with any residual liquid to the pan.
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22
Cook the spaghettini in a liberal amount of salted water to al dente.
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23
While the pasta is cooking, bring the sauce to a gentle simmer.
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24
Reserve 1/2 cup of the pasta water before draining the spaghettini.
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25
A little at a time, add the pasta water to the sauce until it is a touch looser than seems correct.
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26
The pasta will absorb the sauce when it is added.
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27
Add the basil, then the spaghettini, and gently toss over the heat for a minute or so.
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28
If the pasta absorbs too much sauce and the pan looks dry, add a touch of pasta water as you work.
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29
Transfer to a warm serving platter or individual pasta bowls.
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30
Finish with a drizzle of extra-virgin olive oil and the remaining chopped parsley.
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31
Serve (immediately) because !
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32
Cold pasta is not good!
