3/4 cup extra virgin olive oil
3 cloves of garlic, finely minced
1 red chili pepper, crushed
1 pound shelled baby clams
1/2 cup dry white wine
salt and pepper to taste
5 tablespoons freshly diced ripe tomatoes
1 tbs freshly minced Italian flat parsley
1 lb spaghetti Barilla 7

Using a large skillet, heat the oil and add garlic and red chili pepper sauteeing for just a few seconds. Add the shelled baby clams and the wine and cook until liquid has reduced. Season with salt and pepper and blend in the diced tomatoes. cook for 3 minues. Meanwhile bring the water to a boil, add salt and then the spaghetti. Cook until very al dente. Strain them and transfer them to the skillet with the sauce. Sprinkle with parlsey, blend and cook for 1 minute. Serve and Enjoy!