Spaghetti With Brooklyn Red Clam Sauce

My favorite Red Clam Sauce

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  tablespoon salt, plus more for seasoning
• 1  lb  dried spaghetti or 1  lb linguine
• 1⁄4 cup extra virgin olive oil
• 2  garlic cloves, smashed and peeled
• 2 (6 ounce) cans  chopped clams, with their juices
• 1⁄4 cup dry white wine
• 1  cup  crushed canned Italian plum tomato
• 1⁄4 teaspoon hot red pepper flakes
•  fresh ground black pepper
•  chopped parsley
• 1  tablespoon  cold unsalted butter

Directions

1. In a large covered pot, heat a gallon of water with a tablespoon of salt to a boil. When it boils, add the pasta, stir well, and cover until it returns to the boil. Uncover and boil until just tender to the bite all the way through.
2. Meanwhile, make the sauce. In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-low heat. Add the garlic and slowly cook, stirring, until golden, about 5 minutes. Add the claims with their juice, wine, tomatoes, red pepper flakes and salt and pepper, to taste, keeping in mind that the claims are quite salty. Stir, reduce the heat to simmer and simmer until slightly thickened, about 5 minutes.
3. Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta, parsley, butter and salt and pepper to taste to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Serve immediately.