SPAGHETTI WITH SMALL CLAMS* (Vongole) For 4

350 g linguini or spaghetti
1 can small clams
1 can diced tomatoes (optional)
2 garlic cloves, crushed
1/2 cup white wine
1 tbsp fresh parsley or 1 tsp dried oregano
1/4 tsp crushed chilies

Boil linguini "al dente", in salt water.
Stir fry garlic. Remove when coloured.
Add carefully the water from can containing clams, then wine, tomatoes and oregano.
Boil for 10 minutes. Then add clams and boil for no longer than 3 minutes, mostly to reheat them. They will toughen if cooked longer.
Drain linguini, add sauce with clams and keep for 2-3 minutes over high fire.
Add 1/4 tsp crushed chilies, if desired.

NOTE: The sauce may be better prepared in a wok.