Spaghetti with Clam and Garlic Sauce

Ingredients

• 12 ounces spaghetti
• 3 pounds littleneck clams, scrubbed
• 1/3 cup olive oil
• 6 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes
• 3/4 cup dry white wine
• 1/4 cup fresh parsley, chopped
• 2 tablespoons unsalted butter
• 1 lemon, cut into wedges
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground

Method

1. 1

   Bring a 6-quart pot of generously salted water to a boil for the spaghetti.

   10:00 · Water to boil
2. 2

   Rinse the clams under cold water and scrub off any grit; discard any clams that are cracked or won't close.

3. 3

   Add the spaghetti to the boiling water and cook until al dente, about 10 minutes, stirring occasionally.

   10:00 · Cook spaghetti
4. 4

   While the pasta cooks, heat the olive oil in a 9-inch skillet over medium heat and add the garlic and red pepper flakes.

5. 5

   Cook the garlic, stirring frequently, until fragrant and just golden, about 1 minute.

   1:00 · Cook garlic
6. 6

   Pour in the white wine and add the clams, then cover the skillet and cook until the clams open, 6 to 8 minutes.

   6:00 · Steam clams
7. 7

   Transfer the opened clams to a bowl using tongs, discarding any that did not open, and keep the sauce simmering in the skillet.

8. 8

   Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.

9. 9

   Add the drained spaghetti to the skillet with the clam sauce, along with the butter, salt, and black pepper, tossing to coat and adding reserved pasta water as needed to loosen the sauce.

10. 10

    Return the clams to the skillet, sprinkle with parsley, and toss gently to combine.

11. 11

    Divide among bowls and serve immediately with lemon wedges.