BOSTON — 2-1/2 dozen littleneck clams, thoroughly scrubbed
1/4 cup virgin olive oil
4 cloves garlic, peeled and chopped
2 cups chopped tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup capers, drained
1/2 cup green olives, pitted and chopped
1 pound pasta (linguini, penne, ziti, or shells, for instance)
Salt and freshly-ground pepper, to taste
Chopped Italian (flat-leafed) parsley for garnish
Freshly grated Parmigiano-Reggiano cheese
Put clams in a large frying, or saucepan with 1/2-cup water. Cover, turn heat on high and steam until clams open. Shake pan vigorously several times while steaming.
Add remaining ingredients (except pasta, parsley, and cheese) to saucepan and simmer, uncovered, for about 10 minutes, or until sauce has thickened somewhat.
Cook pasta according to package instructions; drain.
Serve clam sauce over pasta; top with parsley and cheese.