From Chef Rocky Barnette

2.5 pounds U.S.-farmed littleneck clams, scrubbed and rinsed                  $ 14.98 
2 ounces white wine                                                                            $    .96 
4 tablespoons olive oil                                                                          $    .82
4 cloves garlic, thinly sliced                                                                   $    .26
48 ounces canned tomatoes or 3 pounds fresh tomatoes                          $  4.32
1 16-ounce package spaghetti                                                               $  1.75
1 bunch flat-leaf parsley                                                                       $  1.36
2 each bay leaves                                                                                $    .02
2 tablespoons unsalted butter                                                               $    .42
Kosher salt and fresh-ground black pepper to taste
                                                                                                Total  $ 24.89


Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add clams and white wine. Cover and give the pan a shake. Cook for 3-4 minutes or until all the clams have opened up.

Pour the contents of the pan into a colander set over a bowl to collect the cooking liquid.  Strain the liquid through a fine mesh sieve.  Pick 2/3 of the clams from their shells and then set all of the clams aside.

Heat the remaining olive oil in a large saucepan.  Sweat the garlic just until it starts to brown and then add tomatoes, clam cooking liquid, bay leaves and some salt and pepper.  Cook for 25-30 minutes over low heat, stirring occasionally, until sauce thickens. 

While the sauce is cooking bring a large pot of salted water to a boil.  Add spaghetti and cook for 7-9 minutes until al dente.

Add all the clams to the tomato sauce with the butter and parsley.  Stir and heat until piping hot.  Drain the pasta and serve immediately.