Paccheri with Clams

Method

1. Clean the clams by washing and checking for sand. Discard any with broken shells.
2. In a large pan, heat olive oil with a clove of garlic (split in half) and some parsley stems. Sauté until fragrant.
3. Add the clams and a splash of water. Cover and cook over high heat until all clams open. Do not overcook.
4. Remove the pan from heat. Separate the clams from their cooking liquid, straining the liquid to remove any sand. Set aside both the liquid and the clams. (Optionally, you can shell some or all of the clams at this point.)
5. Cook the paccheri pasta in a large pot of boiling salted water until al dente, about 10-12 minutes or according to package directions.
6. While the pasta cooks, in another pan (or the same pan after cleaning), heat a little olive oil with a halved garlic clove until golden. Remove the garlic.
7. Add a ladleful of the clam cooking liquid and some chopped parsley to the pan. Then add a little pasta water.
8. Drain the paccheri and transfer them to the pan with the sauce. Toss to coat, adding more clam liquid and pasta water as needed to create a creamy consistency.
9. Add the reserved clams (both shelled and in shells) to the pan. Toss gently to warm through.
10. Turn off the heat. Add the fresh cherry tomatoes and mix briefly.
11. Serve immediately, sprinkled with additional fresh parsley.