Spaghetti alle Vongole (Spaghetti with Clams)

Ingredients

• Spaghetti 180 g
• Fresh Clams (Vongole Veraci) 500 g
• Garlic 2 cloves
• Fresh Parsley 1/4 cup
• Dry White Wine 1/4 cup
• Red Pepper Flakes 1/2 tsp
• Extra Virgin Olive Oil 2 tbsp
• Salt to taste
• Black Pepper to taste

How to Cook

1. Thoroughly rinse the fresh clams under cold running water. Place them in a bowl with cold water and a pinch of salt for at least 15 minutes to encourage them to expel any sand. Discard any clams that are open and do not close when tapped.
2. While clams soak, finely chop the garlic and fresh parsley.
3. Bring a large pot of salted water to a rolling boil for the spaghetti.
4. Add the spaghetti to the boiling water and cook according to package instructions until al dente (usually 8-10 minutes). Before draining, reserve about 1 cup of the pasta cooking water.
5. In a large pan or skillet, heat the olive oil over medium heat. Add the chopped garlic and red pepper flakes and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
6. Add the drained clams to the pan, pour in the white wine, and cover immediately with a lid. Cook for 5-7 minutes, shaking the pan occasionally, until all the clams have opened. Discard any clams that did not open.
7. Add the drained spaghetti directly to the pan with the opened clams. Toss well. Add about 1/2 cup of the reserved pasta water and the chopped fresh parsley.
8. Continue to toss the pasta and clams over medium heat for another 1-2 minutes, allowing the sauce to emulsify and coat the spaghetti. If the sauce seems too dry, add a little more pasta water. Season with salt and pepper to taste.
9. Divide the Spaghetti alle Vongole between two plates and serve immediately.