Fettuccine with Clam Sauce

This is one one my favourite pasta dishes. It is very quick to prepare and it can be on the table in less than half an hour.

Ingredients:

* 1 pound of fettuccine
* 10 oz can whole baby clams with juice
* 6 Roma tomatoes - pealed and diced
* pinch red chili flakes or to taste
* 3 cloves of minced garlic
* 4 table spoons of extra virgin olive oil
* salt and black pepper to taste
* ½ cup chopped fresh basil
* ½ cup chopped fresh Italian parsley

Directions:

1. Bring a large pot of water to a boil. Add one tablespoon of salt and cook the pasta 2 minutes less than the package instructions.
2. While water is coming to a boil and pasta is cooking, in a large skillet, heat 4 tablespoons of olive oil and saute the garlic.
4. Add a pinch of hot red pepper flakes.
5. When the garlic has softened, drain the liquid from the clams into the skillet.
6. Increase the heat to evaporate most of the liquid. Stir frequently for about 4 minutes until the liquid starts to froth.
7. Add the diced tomatoes and cook for another 5 minutes on high heat to reduce and intensify sauce. Add the clams and cook for another 2 minutes.
8. When the pasta is very al dente (about 2 minutes less than the package instructions), reserve one cup of the pasta water and drain.
9. Add the drained pasta to the skillet containing the clams and continue to cook, stirring frequently.
10. Add enough of the reserved pasta water to the pasta to obtain the desired consistency and continue tossing until the pasta is cooked.
4. Transfer the pasta to a serving platter and toss with the chopped basil and parsley.

Serves 4