Tuscan Spaghetti

Put clams in a large pot with 1/4 C. water over medium medium-high heat. Cover pot and cook until liquid is boiling and clams begin to open. Remove opened clams and put them in a bowl. Continue cooking the unopened clams. Discard any that don't open.

Work over a small bowl so as to catch the juices. Scrape clams from the shells and put them in another bowl. Pour all the liquid from the pot into the bowl with the juices. Pass liquid through a fine-mesh strainer lined with cheesecloth.

Pour oil into a large saucepan. Add the onion and cook, stirring frequently, over medium heat until the onion is golden. Should take 10 minutes. Add garlic and a pinch of crushed red pepper. Cook for another 2 minutes. Stir in the tomateos, wine and strained clam juice. Simmer for 20 minutes or until sauce is reduced and thick.

Bring 4 qts. water to a boil in a large pot. Add 2 Tbs. salt, then the pasta. Push the pasta down until it is covered by water. Stir. Cook over high heat until pasta is al dente. Drain the past. Sir the clams and parsley into the sauce. In a heated serving bowl, toss the sauce and pasta together. Serve.