Ingredients:

  • 2 lbs fresh Littleneck or Manila clams, purged
  • 0.25 cup extra virgin olive oil
  • 5 cloves garlic, thinly sliced
  • 0.5 tsp dried red chili flakes
  • 0.5 cup dry white wine
  • 0.5 lb dried spaghetti, preferably bronze-die
  • 0.5 cup fresh flat-leaf parsley, finely chopped
  • 0.5 tsp kosher salt
  • 0.5 lemon, juiced

Instructions:

  1. Purge the clams by placing them in a bowl of cold, salted water for 20 minutes to remove internal grit. Drain and rinse thoroughly.
  2. Bring a large pot of water to a boil. Add a small amount of kosher salt and begin cooking the spaghetti until two minutes before al dente.
  3. In a cold 12 inch skillet, add 0.25 cup olive oil and 5 sliced garlic cloves.
  4. Increase heat to high and add the clams and white wine. Cover with a lid and steam for 5 minutes, or until all clams have opened. Discard any that remain closed after 7 minutes.
  5. Use tongs to transfer the undercooked spaghetti directly from the water into the skillet with the clams and liquor.
  6. Vigorously toss the pasta in the clam juices, adding 1/4 cup of starchy pasta water. Continue cooking for 2 minutes until the sauce emulsifies and clings to the noodles.
  7. Remove from heat. Stir in the chopped parsley, the remaining tablespoon of olive oil, and lemon juice to create a final glossy finish.