Spaghetti alle Vongole

Ingredients

• 1 lb spaghetti
• 2 lbs small clams, purged and scrubbed
• 4 cloves garlic, sliced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1/3 cup olive oil
• 1/4 cup parsley, chopped
• Salt for pasta water

Instructions

1. 1Cook spaghetti in salted boiling water until just shy of al dente, reserving pasta water.
2. 2Sauté garlic and red pepper flakes in olive oil until fragrant.
3. 3Add clams and white wine, cover, and cook until clams open.
4. 4Discard any clams that remain closed.
5. 5Add drained pasta to the skillet with a splash of pasta water and toss to coat.
6. 6Finish with parsley and a drizzle of olive oil.

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