Hot and spicy, this dish is so wonderful on a cold night!
16 ounce package uncooked spaghetti or linguine
1 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 teaspoon crushed red pepper
6 garlic cloves, minced
2 tablespoons tomato paste
1 28 once can can whole peeled tomatoes in juiced, cut into small dice
1/2 cup dry white wine
1 tablespoon chopped fresh parsley
4 pounds littleneck clams
Salt to taste
Cook pasta according to package directions.
While pasta is cooking, heat olive oil in a large sauté pan over medium-high heat. Sauté onion, red pepper, two minutes. Add garlic and cook until garlic and onion are translucent, about one more minute. Add tomatoes and bring to a boil. Cook 3-4 minutes. Add wine and cook until reduced slightly, about 5 more minutes. Stir in parsley. Add clams and cook until clams open, about 3 minutes.
Twirl pasta on a large and deep plate, spoon sauce over pasta and arrange clams around pasta.