Spaghetti alle Vongole (Clam Pasta)

Ingredients

• 1 lb spaghetti
• 2 lbs littleneck clams, scrubbed
• 1/4 cup olive oil
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 2 tbsp butter
• 1/4 cup fresh parsley
• Lemon wedges

Method

1. Cook: Cook spaghetti. Reserve pasta water.

2. Heat: Heat oil over medium-high. Add garlic and pepper flakes, 30 sec. Add wine.

3. Add: Add clams, cover. Steam 5–7 min until clams open (discard any that don't).

4. Add: Add butter, pasta, and a splash of pasta water. Toss vigorously. Garnish with parsley and lemon.

What You're Practicing

• Scrub clams well. Discard any that are open before cooking or closed after.
• The clam liquor (released when they steam open) IS the sauce — don't add stock.
• No cheese on seafood pasta — Italian tradition.