half pound spaghetti
one can chopped clams
one bottle clam juice
one half cup wine
three plum tomatoes
crushed red pepper flakes
fresh-ground black pepper
Sautee some fucken garlic with thyme, black pepper, and red pepper.
Deglaze with white wine and turn up heat.
Add the bottle of clam juice and the juice from the canned clams and bring to a boil.
Throw in the chopped tomatoes and start boiling the pasta in salty water.
When the pasta is very molto al dente, throw one half cup of the pasta water into the sauce, salt to taste, drain the pasta, and throw it in, and finish for a couple minutes on medium-high heat.
When it’s just about done, throw in the clams to heat them up.
Stir it up nice and turn off the heat when the pasta is perfect and has absorbed most of the sauce.
Very simple and very good, and the whole thing took less than a half hour.