Instructions: Place the garlic, chile, clams, wine, and water in a large saucepan, cover, and bring to a boil. Reduce the heat and cook the clams for 6 to 8 minutes or until the clams open. Discard any clams that do not open.

Using a slotted spoon, remove the clams and set aside. Bring the pan juices back to a boil and cook for 4 to 5 minutes until reduced slightly Reduce the heat, stir in the cilantro, parsley, basil, salt, and pepper and simmer.

Cook the spaghettini in boiling water for 7 to 8 minutes or until done.

While the pasta is cooking, remove the clams from their shells and add to the saucepan.

When the pasta is cooked, drain and place on a large serving plate or spaghetti platter. Pour the sauce over the pasta, and garnish with sprigs of cilantro or parsley.

SERVING SUGGESTIONS: Serve with French bread that has been spread with a sun-dried tomato and basil pesto and lightly browned under the broiler.

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