Clam Spaghetti with Tomato and Garlic

Check each clam — tap any open ones: if they don't close, toss them. Rinse well under cold running water, scrubbing off any sand or barnacles. Set aside in a bowl of cold salted water while you prep.

Roughly chop the tomatoes. You want them chunky, not mushy — they break down in the pan and that's exactly what we want. Peel and thinly slice the garlic. Roughly chop the parsley. Keep everything close by — this moves fast.

Pour the olive oil into a wide, heavy-bottomed pan over medium heat. Add the sliced garlic and let it bloom for 2 minutes — you want it soft and golden, not brown. Stir once or twice with a wooden spoon.

Add the chopped tomatoes to the pan. Season with a pinch of salt. Let everything sizzle and break down for 5–6 minutes, stirring occasionally, until the tomatoes are jammy and the oil turns a deep orange. This is your sauce.

Add the drained clams to the tomato sauce. Toss them in, then cover the pan with a lid. Steam for 4–5 minutes, shaking the pan once or twice, until the clams have opened up. Discard any clams that stay closed.

Scatter in most of the parsley, give it one last toss, then take the pan off the heat. The residual heat keeps everything warm without overcooking.

Boil a large pot of water with a tablespoon of salt. Cook the spaghetti until al dente — about 1 minute less than the package says. Reserve at least a coffee cup of the starchy pasta water before you drain.

Add the drained spaghetti directly into the clam sauce pan. Squeeze in the lemon juice. Toss everything together over medium heat, adding splashes of pasta water as needed to loosen and coat every strand in that glossy garlic-tomato oil.

Divide among warm, shallow bowls — go generous with the sauce and make sure everyone gets plenty of open clams.

Scatter the torn basil over the top, add a final crack of black pepper, and bring it to the table right away. No cheese, per Gianna's sacred rule — the briny clams and bright lemon are all the cheese this dish needs.