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Print this Recipe    Spaghetti 03

Spaghetti Alghero

2 dozen littleneck clams
1/2 cup Vermentino white wine
1/4 cup olive oil
3 teaspoons garlic , coarsely chopped
1 cup crushed tomatoes
2 teaspoons dried oregano
3 oz green olives, pitted and chopped
Black pepper, freshly ground
2 tablespoons capers
1/2 cup chopped parsley
1 lb spaghetti

Soak clams for 5 minutes in a bowl of cold water. Drain and refill
bowl with fresh cold water. Scrub clams thoroughly with a stiff
brush. Repeat operation 2 or 3 more times until you see no more
sand at the bottom of bowl. Discard any clams that stay open when
handled.

Put clams in a large skillet, turn on heat to high and cover. Turn
clams over frequently and remove from pan as soon as they open up
their shells. Remove each clam from its shell, chop into 2 or 3
pieces and set aside. Put clams in a large skillet, turn on heat
to high and cover. Turn clams over frequently and remove from pan
as soon as they open up their shells. Remove each clam from its
shell, chop into 2 or 3 pieces and set aside.

Put the olive oil and garlic in a saucepan and turn on heat to
medium. When the garlic becomes a pale gold, add the chopped green
olives and capers, stir and add chopped parsley. Pour in the white
wine, stir and add the chopped tomatoes. Sprinkle with oregano and
grindings of black pepper. Adjust heat to a gentle simmer and cook
for a couple of minutes longer.

In a large pot of boiling, salted water, cook the spaghetti. Once
cooked al dente, drain and transfer to a serving bowl. Add clam
sauce, toss thoroughly to combine ingredients, and serve.

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