Ingredients for 6 servings:
500gr spaghetti or vermicelli
1200gr kg clams
3 cloves garlic
1/2 kg red tomatoes or 1/2 peeled tomatoes
1 glass olive oil
1 red hot pepper
well minced parsley
Salt and pepper

Preparation:
Scrub live clams; soak in salted water for 2 hours. Drain well under cold running water, arrange in a large pan with lid and cook with a bit oil and garlic, using high heat.

Let open clams, shaking from time to time.
When all clams are open, discard any that not to open. Filter sauce and set aside.

In the meanwhile, in a big pan pour remaining oil and sear remaining garlic using high heat. Add peeled tomatoes, mash pulp and add red hot pepper, salt and let cook for 10 minutes.

At end of cook add clams sauce and gently mix, add row parsley.

In a big pan, in abundant salted water boil spaghetti till firm, drain but not too much and pour in clams pan. Mix well and season with grained pepper and clams sauce

Serve immediately.