Spicy Clams with Tomatoes

• 1/4 cup extra-virgin olive oil
• 2 tablespoons finely chopped garlic
• 1/2 teaspoon crushed red pepper
• 2 medium plum tomatoes?peeled, seeded and coarsely chopped
• 1/4 cup dry white wine
• 2 pounds cockles, rinsed
• 1/4 cup finely chopped parsley

1. Heat the olive oil in a large, deep skillet.
2. Add the garlic and crushed red pepper and cook over moderately low heat, stirring, until fragrant, about 1 minute.
3. Add the tomatoes and cook over moderately high heat until they begin to break down, about 2 minutes.
4. Add the wine, bring to a boil and let reduce by half.
5. Add the cockles and cook over high heat, stirring, until they open, about 5 minutes.
6. Sprinkle the parsley over the cockles and serve immediately.

extravirgin olive oil, garlic, red pepper, plum, white wine, cockles, parsley

Taken from www.foodandwine.com/recipes/spicy-clams-tomatoes (may not work)