Spaghetti With Clams

• 6 quarts water
• 1 pound uncooked spaghetti
• 1/2 teaspoon salt
• 1 cup water
• 48 littleneck clams (about 3 pounds)
• 2 1/2 cups chopped seeded peeled tomato (about 1 1/2 pounds)
• 3 garlic cloves, minced
• 1/3 cup minced fresh flat-leaf parsley
• 1/4 cup extravirgin olive oil
• Flat-leaf parsley sprigs

1. Bring 6 quarts water to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is al dente, stirring occasionally. Drain; place in a large bowl. Sprinkle with salt, tossing well; keep warm.
2. While pasta cooks, bring 1 cup water to a boil in a large Dutch oven. Add clams; cover and cook 6 minutes or until shells open. Remove clams from pan with a slotted spoon, reserving 2 cups of cooking liquid in pan. Add tomato and garlic; reduce heat, and simmer 5 minutes. Stir in fresh parsley and oil; cook 15 seconds. Serve tomato mixture and clams over spaghetti. Garnish with parsley sprigs.
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water, spaghetti, salt, water, littleneck clams, tomato, garlic, parsley, extravirgin olive oil, parsley

Taken from www.myrecipes.com/recipe/spaghetti-with-clams (may not work)