Instructions

1. In a large pot fill 3/4 full with water, add 1 Tbs salt, and bring to a boil
2. Add Spaghetti and cook 7-9 minutes or until al dente
3. While the pasta is cooking, start cooking the Clams
4. Heat a large frying pan over med heat add EVOO
5. When oil is warm add Garlic and Red Pepper Flakes and sauté 1 minute (careful not to burn the garlic)
6. Add Clams and sauté 1 minute
7. Add Wine, cover pan, and cook until wine is evaporated
8. Add some of the Clam Juice, Pinch of Salt, and Cherry Tomatoes
9. Cook until all Clams have opened up (if any are left unopened, discard)
10. Drain Pasta (reserving a few Tablespoons of the pasta water to add to the Clams)
11. Add Pasta and bit of pasta water to the pan with the Clams
12. Add the rest of the Clam Juice, and Mint
13. Sauté quickly over high flame for 1-2 minutes and make sure Clams and Tomatoes don’t look dry, it’s important to keep them moist. If they get too dry, drizzle a bit of EVOO over them
14. Serve immediately