Krissy's 'exploding tomatoes'

1 pound thick spaghetti
1/4 cup extra virgin olive oil
4 large garlic cloves
6 achovy fillets, drained or 1 tsp. anchovy paste)
1/4 tsp crushed red pepper flakes
2 pints of grape tomatoes (4 cups)
black pepper
48 Manila Clams, scrubbed
2/3 cup chopped flat-leaf parsley
1 small bunch scallions, chopped

1 pound thick spaghetti 1/4 cup extra virgin olive oil 4 large garlic cloves 6 achovy fillets, drained or 1 tsp. anchovy paste) 1/4 tsp crushed red pepper flakes 2 pints of grape tomatoes (4 cups) 48 Manila Clams, scrubbed 2/3 cup chopped flat-leaf parsley 1 small bunch scallions, chopped

Bring a large pot of water to boil and add pasta to cook , about 7 minutes. drain.
While pasta is working, in a large deep skillet, heat the EVOO 4 turns of the pan, over medium heat. Add the garlic,anchovies and crushed red pepper flakes and cook, stirring until the anchovies melt, about 5 minutes. Add the tomatoes, season with pepper, and increase heat to med-high. Cook, stirring, until the tomatoes burst, 7to8 min. Add the clams, cover the pan and cook until the clams open, about 3 minutes. Discard any clams that have not opened.
Stir the parsley and scallions into the skillet. Add the pasta and cook, tossing occasionally, until al dente. Season with salt.
(I sometimes double the sauce the make it extra yummy!) If sauce is not thick enough, add some of the pasta water.