SpaghettiVongole

I prepared this for Christmas dinner...

1kg fresh live clams
2cloves garlic, minced
a bunch of parsley, chopped

1/4tsp dried red pepper/chilli flakes
1/2c dry white wine
1/2c olive oil
4large peeled & seeded tomatoes, diced
bay leaf
salt and pepper to taste
450g spaghetti, cooked to package directions

1. Prepare the clams - scrub and let it purge in salted water for several hours. (1kg clams to 3L water with 200g non-iodized salt)
2. In a pan, heat olive oil, saute the garlic.
3. Add chilli pepper and parsley when the mixture starts to brown lightly.
4. Add live clams; the shells open as it cooks.
5. Add wine, reduce.
6. Add the tomatoes.
7. Add spices*
8. Don't overcook the clams as this hardens.
10.Add salt and pepper to taste. Since the clams are salty, need not add salt.
11. Toss in the cooked pasta.

*may add bay leaf, star anise, chicken powder for added flavor.