1) Soak the clams in ice water for a few hours (overnight if possible) to get all the sand out. Change the water at least once and if you add some oatmeal in with the water, it’s supposed to help clean out the clams.
2) In a large pan with a lid, add all of the clams that have been drained. Add the white wine to the pan as well and put it on medium heat with the lid on.
3) Let this simmer for 10 minutes or until all of the clams are open and cooked. It’s possible that all the clams may not open. Throw away the ones that don’t open.
4) After they cool a bit, use a fork to pull out the cooked clams. I think this just makes the final product a bit easier to eat, but if you want to leave half the shell, you can just rip them in half and keep the half that the clam is on.
5) Pour the clam juice through a coffee filter into a bowl to filter out any dirt.
6) Add the oil to a large saucepan over medium heat. Add the peppers (just crush them up a bit) and sprigs of rosemary to the oil.
7) Let these simmer away over low heat in the oil until the rosemary is almost burned, probably 5 minutes or so, then remove the rosemary sprigs.
8) Add the garlic to the oil and let it simmer for a few seconds and then add the tomatoes. Let this cook for a few minutes until the tomatoes begin to fall apart.
9) Once the tomatoes are releasing their liquid, add the clam juice to the pan. Simmer the sauce down until it has a saucy consistency. Add a pinch of salt.
10) Cook the pasta until it is just barely undercooked.
11) Drain it and add the sauce right into the pasta. If you want to play it safe, reserve a 1/2 Cup of the cooking liquid from the pasta. You can add that back at the end if you need more liquid for the sauce. Stir it all together!
12) Add some grated Parmesan cheese to this if you want and also be sure to add some salt and pepper to taste. Then serve it up!