A delightful dish of steamed clams in a flavorful tomato and herb broth, perfect for any occasion.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the garlic and cook until fragrant and golden.
Stir constantly to prevent the garlic from burning.
Stir in the red pepper flakes and cook briefly.
This step releases the flavors of the pepper flakes into the oil.
Add the clams and white wine, then cover and cook until the clams open.
Discard any clams that do not open after cooking.
Pour in the tomato sauce, add the scallions and basil, and stir well.
Adjust the seasoning with salt to taste at this stage.
Transfer the clams to a serving platter using a slotted spoon and pour the sauce over them.
Serve immediately to enjoy the clams at their best.
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