Spaghetti al Mandolino with clams

Prepare the Clams: Rinse the clams under cold running water. Place them in a large pan with a drizzle of EVOO. Cover and cook over high heat until they open (about 3-5 minutes). Remove from heat immediately to prevent overcooking. Take most of the clams out of their shells, leaving some whole for garnish. Strain and reserve the cooking liquid.

Prepare the Sauce: In the same pan, heat 2-3 tablespoons of EVOO over medium heat. Add the garlic clove (crushed but whole) and chili flakes. Once the oil sizzles and becomes aromatic, pour in the reserved clam cooking liquid (strained to remove any sand). Bring the mixture to a gentle boil, then remove the garlic.

Cook the Cherry Tomatoes: In a small non-stick skillet, brown the halved cherry tomatoes with a drizzle of EVOO and a pinch of salt for 2-3 minutes. Set aside.

Cook the Pasta: Boil the spaghetti in a large pot of salted water. Cook until just shy of al dente, reserving a cup of pasta water.

Combine and Finish: Transfer the spaghetti to the pan with the clam sauce. Toss over medium heat, adding reserved pasta water as needed to create a creamy emulsion. Add the clams (both shelled and whole) and sautéed cherry tomatoes. Toss everything together for 1-2 minutes to blend the flavors.

Serve: Remove from the heat when the pasta is still al dente. Sprinkle generously with chopped parsley and garnish with whole clams. Sprinkle with a touch of EVOO raw for extra flavor. Serve now and enjoy this typical Italian dish!