Spaghetti alle Vongole (Clam Pasta)

Ingredients

• 340 g spaghetti
• 1 kg fresh clams, cleaned
• 3 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   Soak the clams in a bowl of cold salted water for 30 minutes to purge any sand. Lift the clams out carefully (don't pour, or sand will re-deposit) and rinse well under cold running water. Discard any clams that are open and don't close when tapped.

2. 2

   Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2 minutes less than the package instructions (it will finish cooking in the sauce). Reserve 1 cup of pasta water.

3. 3

   While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic and optional red pepper flakes (if desired) and sauté for 1-2 minutes until fragrant but not browned.

4. 4

   Add the cleaned clams and the dry white wine to the skillet. Increase the heat to high, cover the pan tightly with a lid, and steam for 3-5 minutes, shaking the pan occasionally, until the clams have opened.

5. 5

   Remove the lid and discard any clams that have not opened. Add the undercooked spaghetti to the skillet along with a splash of the reserved pasta water.

6. 6

   Toss the pasta with the clams and sauce over medium-high heat for 1-2 minutes until the pasta is al dente and coated in the flavorful liquid. Remove from heat and stir in the chopped fresh parsley.

7. 7

   Serve immediately, drizzled with a little more olive oil if desired.