Ingredients

• 12 oz spaghetti
• 2 pounds small fresh clams, scrubbed
• 4 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• ½ teaspoon crushed red pepper flakes, optional
• ½ cup dry white wine
• ½ cup chopped fresh Italian parsley
• ½ to 1 cup reserved pasta water
• Salt
• Freshly ground black pepper
• Additional extra-virgin olive oil for finishing

Preparation

1. Rinse and scrub the clams carefully. Discard any cracked clams or any that remain open when tapped.
2. Bring a large pot of lightly salted water to a boil and begin cooking the spaghetti.
3. Meanwhile, heat the olive oil in a large skillet over medium heat.
4. Add the garlic and chile flakes and cook gently until fragrant.
5. Add the clams and white wine. Immediately cover the skillet.
6. Cook for approximately 4 to 6 minutes, shaking the pan occasionally, until the clams open.
7. Remove the opened clams to a bowl as they finish cooking. Discard any that remain closed.
8. Transfer the spaghetti to the skillet while still slightly undercooked.
9. Add approximately ½ cup pasta water and toss vigorously with the clam cooking liquid.
10. Return the clams to the skillet and add most of the parsley.
11. Continue tossing until the pasta is al dente and coated in a glossy emulsion of olive oil, clam juices and pasta water.
12. Finish with fresh parsley and a light drizzle of extra-virgin olive oil.