SPAGHETTI ALLE VONGOLE IN SALSA ROSSA

Ingredients	Quantity
Fresh Manila clams, triple washed	3 lbs.
Italian parsley	1/2 oz.
Garlic cloves, sliced	1 oz.
White wine	1/4 cup
Red chili pepper	1/4 tsp.
Colavita Extra Virgin Olive Oil	2 oz.
Anchovy fillets	4 each
Carmelina Brands® Cherry Tomatoes	1 qt.
Paone Spaghetti	1 lb.
Black pepper	1/4 tsp.
Kosher salt	1/4 tsp.

Method & Formula

Step one: Organize all your ingredients. Then wash and rinse the clams three times. In a large sauce pan, heat half the oil and carefully drop in the clams and cover the pan. Let the clams steam for about five minutes. Check if they are open and put aside. Step two: In another pan, heat the rest of the oil, anchovies, garlic, and chili pepper. Let the garlic cook for a minute until the anchovies dissolve with other ingredients. Deglaze with wine. Add all the juice released from the clams and reduce to 1/4 of its volume. Add cherry tomato, salt, and pepper and cook the sauce about 10 minutes. Add half of the parsley just before turning off; add all the clams to the sauce, and finish cooking for 5 more minutes. Discard all the empty shell, check the flavors and toss with Paone spaghetti sprinkled with the other half of parsley. Enjoy!

Yield	Acceptable Pairings
6 servings	Chilled Fiano D'avellino