Garlic Clam Sauce with Spaghetti

Ingredients

• Fresh clams (2 pounds, scrubbed)
• Spaghetti (12 ounces)
• Olive oil (3 tablespoons)
• Garlic (6 cloves, minced)
• Dry white wine (1 cup)
• Fresh parsley (1/4 cup, chopped)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Parmesan cheese (1/2 cup, grated)

Instructions

1. Begin by scrubbing the clams under cold running water to remove any dirt or sand. Discard any clams that are cracked or open before cooking.
2. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté gently for about 1 minute until fragrant, taking care not to burn the garlic.
3. Add the cleaned clams and pour in the white wine. Cover the pot and cook for 5-7 minutes, or until the clams have opened. Discard any clams that did not open during cooking.
4. Using a slotted spoon, remove the clams from the pot and set them aside. Strain the cooking liquid through a fine-mesh sieve to remove any grit and set aside.
5. Meanwhile, cook the spaghetti according to package instructions until al dente. Drain the spaghetti, reserving about 1/2 cup of the pasta water.
6. If desired, remove the clams from their shells and chop them into bite-sized pieces.
7. Return the clams to the pot along with the strained cooking liquid, chopped parsley, salt, and black pepper. Cook for an additional 2 minutes to meld the flavors.
8. Add the cooked spaghetti to the pot and gently toss to coat the pasta with the clam sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
9. Serve the clam sauce generously over the spaghetti, finishing with a sprinkle of grated Parmesan cheese for a touch of richness.