2 lbs vongoles in their shell
1 14 oz can plum tomatoes, finely chopped
4 (or more) cloves of garlic, peeled and chopped
3 T olive oil
2 T freshly parsley, chopped
salt and freshly ground black pepper
In a large pan heat the oil over medium heat and add the garlic, sauté till golden. Add the tomatoes and most of the parsley, simmer, stirring occasionally.Cook till sauce thickens, 10 to 15 minutes. Salt and pepper to taste.
When sauce is ready add the vongoles and raise the heat to high. Continue cooking, shaking the pan occasionally to keep sauce from sticking or burning. Cook till shells are open, anywhere from 5 to 10 minutes. Discard any that remain closed. If you like, add a little piece of hot chili pepper or some red chili flakes together with the garlic.