Ingredients:

  • 2 lbs fresh Manila clams or Littleneck clams, scrubbed and purged
  • 1/2 cup dry white wine
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1 tbsp unsalted butter
  • 1 lb spaghetti or linguine
  • 1/2 cup fresh Italian parsley, finely chopped
  • 1 tbsp fresh lemon juice
  • 1 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2 minutes less than the package instructions (very al dente). Reserve 1 cup of the cloudy pasta water before draining.
  2. Heat olive oil in a sauté pan over medium heat. Add sliced garlic and red pepper flakes, sautéing for 1 minute until fragrant and translucent.
  3. Increase heat to medium-high and add the scrubbed clams. Pour in the white wine and immediately cover with a lid.
  4. Steam for 5–7 minutes. As soon as the clams pop open, remove the pan from heat and discard any clams that remained closed.
  5. Transfer the undercooked pasta directly into the pan with the clams and their liquor.
  6. Add the reserved pasta water and butter. Toss vigorously over medium heat for 2 minutes until the liquid thickens into a glossy, velvety glaze.
  7. Stir in the chopped parsley and lemon juice. Remove from heat immediately to preserve the color of the parsley.