Instructions

1. Soak the clams in cold, salted water for 20 minutes, then lift out and scrub. Discard any that are cracked or won't close when tapped.

2. Warm the olive oil in a wide deep skillet over medium-low heat. Add the sliced garlic and cook gently, swirling until pale gold and fragrant, about 3 minutes. Don't let it brown. Add the whole cherry tomatoes and cook for 2-3 minutes until they begin to blister. Crush with a fork.

3. Stir in 3 tablespoons of the Carbone Calabrian Chili Crisp and cook for 1 minute until the oil turns red and smells fragrant.

4. Pour in the white wine, raise the heat to high, and let come to a boil for 1 minute to cook off the raw edge.

5. Add the clams, cover, and steam over high heat until the shells open, about 5-7 minutes, shaking the pan once or twice. Pull them out into a bowl as they open so they don't overcook – discard any that stay shut.

6. Add the pasta to the pan on low heat, stirring constantly for about a minute and a half. The starch in the pasta will thicken the sauce. Add a little pasta water if too thick. Return the clams, add the parsley, a squeeze of lemon, and the reserved tablespoon of Chili Crisp.