Spaghetti with Clams

Directions

1. 1
   Bring 6 quarts water to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is al dente, stirring occasionally.
2. 2
   Drain; place in a large bowl.
3. 3
   Sprinkle with salt, tossing well; keep warm.
4. 4
   While pasta cooks, bring 1 cup water to a boil in a large Dutch oven.
5. 5
   Add clams; cover and cook 6 minutes or until shells open.
6. 6
   Remove clams from pan with a slotted spoon, reserving 2 cups of cooking liquid in pan.
7. 7
   Add tomato and garlic; reduce heat, and simmer 5 minutes. Stir in fresh parsley and oil; cook 15 seconds.
8. 8
   Serve tomato mixture and clams over spaghetti.
9. 9
   Garnish with parsley sprigs.