Spaghetti Con Le Vongole

Ingredients

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

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
2. While the spaghetti cooks, scrub the clams under cold water to remove any dirt or sand. Discard any clams that are open or cracked.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant but not browned.
4. Add the clams to the skillet and pour in the white wine. Cover the skillet and cook for 5-7 minutes, or until the clams have opened. Discard any clams that did not open.
5. Remove the opened clams from the skillet and set aside, keeping them warm.
6. Add the cooked spaghetti to the skillet with the garlic and wine sauce, tossing to coat. If the mixture seems dry, add a splash of the reserved pasta water.
7. Season with salt and black pepper to taste. Stir in the chopped parsley and toss again to combine all ingredients.
8. Divide the spaghetti and clams among serving plates, garnishing with extra parsley if desired. Serve hot and enjoy!