Pasta with Clams and Tomatoes

• Salt and freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 36 to 48 littleneck clams
• 1 tablespoon minced garlic
• 1 pound linguine or other long pasta
• 2 or 3 plum tomatoes, cored and chopped
• Chopped fresh parsley for garnish

1. Bring a large pot of water to a boil and salt it.
2. Meanwhile, put 2 tablespoons of the olive oil in a large, deep skillet that can later be covered and turn the heat to high.
3. A minute later, add the clams, reduce the heat to medium-high, give the pan a shake, and cover.
4. Continue to cook the clams, shaking the pan occasionally, until they begin to open, as little as 5 minutes later.
5. Add the garlic and cook until most of the clams are open.
6. Meanwhile, cook the pasta.
7. When it is nearly tender, remove a cup of its cooking water and drain.
8. When the clams are ready, add the pasta and the tomatoes to the skillet and cook, tossing frequently, until the pasta is tender and hot; add some of the pasta-cooking water if the mixture is too dry.
9. Add the remaining olive oil and taste and adjust the seasoning if necessary; garnish with the parsley and serve.
10. White Pasta with Clams: Omit the tomatoes and substitute about 3/4 cup dry white wine, adding it to the clams about a minute before the pasta.

salt, extra virgin olive oil, littleneck clams, garlic, linguine, tomatoes, fresh parsley

Taken from www.epicurious.com/recipes/food/views/pasta-with-clams-and-tomatoes-386772 (may not work)