Spaghetti with Clams

Method

1. Heat extra virgin olive oil in a large pan over high heat. Add two cloves of garlic (slightly crushed) and chili pepper.
2. Let the garlic and chili infuse the oil without burning.
3. Add the clams to the pan, lower the heat, and cover. Allow them to open.
4. As the clams open, remove them to a plate. Discard any that remain closed.
5. Raise the heat again, add the cherry tomatoes, and cook for a few minutes until they soften.
6. Add the spaghetti directly into the pan, stirring to coat with the clam juices. Cook the pasta in the pan, adding a small amount of water as needed, until al dente.
7. When the pasta is nearly done, return the clams (some shelled, some in shells) to the pan.
8. Add chopped fresh parsley and toss to combine.
9. Finish with a drizzle of raw extra virgin olive oil. Serve immediately.