Spaghetti Alle Vongole

Ingredients

• Spaghetti (12 ounces)
• Fresh clams (2 pounds, cleaned)
• Olive oil (4 tablespoons)
• Garlic (4 cloves, minced)
• Red pepper flakes (1/2 teaspoon (or to taste))
• White wine (1 cup)
• Fresh parsley (1/4 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
2. While the spaghetti is cooking, clean the clams by scrubbing them under cold water to remove any dirt or sand. Discard any clams that are open and do not close when tapped.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes; sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
4. Add the cleaned clams to the skillet and pour in the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened. Discard any unopened clams.
5. Once the spaghetti is cooked, drain it, reserving about 1/2 cup of the pasta water. Add the spaghetti to the skillet with the clams and toss everything together, adding reserved pasta water if needed to create a light sauce.
6. Season with salt and black pepper to taste.
7. Sprinkle the chopped parsley over the spaghetti alle vongole and serve immediately, garnished with extra parsley if desired.