18 cherry stone clams with 2 c. clam juice
1 lb. green beans
12 c. water
Salt, to taste
1 lb. spaghetti
2 lbs. olive oil
1 tbsp. garlic, finely chopped
5 ripe plum tomatoes
1/8 tsp. red pepper flakes
1/3 c. absolute lemon vodka
Heavy cream
Freshly ground pepper, to taste
1/2 c. basil OR Italian parsley
Parmesan cheese, freshly grated

Chop clams coarsely (1 cup). Trim off ends of beans and remove strings. Bring water, salted to taste to boil in pan and add green beans. Bring to simmer and cook 6-7 minutes. Beans should be crisp. Drain and reserve liquid.

Bring reserved liquid to boil and add spaghetti. Stir and cook for 6 minutes. Drain. Meanwhile, heat oil in large skillet and add garlic and cook briefly, stirring without browning. Add tomatoes, pepper flakes and reserved clam juice. Cook, stirring over medium heat until liquid reduced to 2 cups.

Add drained spaghetti, beans, vodka, cream, freshly ground pepper. Bring to simmer. Cook spaghetti al dente - add clams and basil. Toss and cover 1 minute. Serve immediately and add Parmesan cheese.