Spaghetti With Clam Sauce and Grape Tomatoes

• salt
• 1 lb thick spaghetti
• 14 cup extra virgin olive oil (EVOO)
• 4 large garlic cloves, grated
• 6 anchovy fillets, drained
• 12 teaspoon crushed red pepper flakes
• 1 pint grape tomatoes
• black pepper
• 48 cockles or 48 manila clams, scrubbed
• 23 cup finely chopped flat leaf parsley (2 generous handfuls)
• 1 bunch scallion, finely chopped

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until just shy of al dente, about 7 minutes; drain.
2. While the pasta is working, in a large, deep skillet, heat the EVOO, 4 turns of the pan, over medium heat.
3. Add the garlic, anchovies and crushed red pepper and cook, stirring, until the anchovies melt, about 5 minutes.
4. Add the tomatoes, season with black pepper and increase the heat to medium-high.
5. Cook, stirring, until the tomatoes burst, 7 to 8 minutes.
6. Add the clams, cover the pan and cook until the clams open, about 3 minutes.
7. Discard any clams that do not open.
8. Stir the parsley and scallions into the skillet.
9. Add the pasta and cook, tossing occasionally, until al dente, about 2 minutes.
10. Season with salt.

salt, extra virgin olive oil, garlic, anchovy, red pepper, grape tomatoes, black pepper, manila clams, flat leaf parsley, scallion

Taken from www.food.com/recipe/spaghetti-with-clam-sauce-and-grape-tomatoes-330585 (may not work)