​

​

1 lb spaghetti

1 kg clams

3 garlic cloves, crushed

Red pepper flakes and Salt to taste

Extra Virgin olive oil as needed

1 bunch parsley, stems separately and diced

White wine, about 200 ml

​

Bring a pot of salted water to a rolling boil, cook pasta until very al dente (it will coninute to cook with the clams)

In a medium saute pan, heat garlic, red pepper flakes, parsley stems. Once they begin to sizzle add in the clams and toss. Pour in the wine, allow to reduce for a few minutes before covering the pan. Lower the hit to a small simmer and allow clams to open. Once clams have opened up, remove the lid, pull about 10 clams out and remove shells then toss back in with the pasta. Add in a small amount of pasta water and the spaghetti, Saute all together until the pasta water, clam juices, and whine have created a sauce. Toss in parsley leaves and serve