Ingredients

• 1/3 cup olive oil
• 3 large garlic cloves, chopped
• 1/2 teaspoon dried hot red-pepper flakes
• 1 (28- to 32-ounce) can whole tomatoes in juice, coarsely chopped, reserving juice
• 2 teaspoons sugar
• 1 pound spaghetti
• 3 dozen hard-shelled clams such as littlenecks

Instructions

1. Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic with red-pepper flakes, stirring, until pale golden, 1 to 2 minutes. Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes.
2. Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
3. Meanwhile, add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Transfer clams (still in shells) as cooked to a large shallow bowl. If sauce is too watery, boil until slightly thickened, about 2 minutes.
4. Drain spaghetti. Return clams to sauce and add pasta, tossing