Spaghetti alle Vongole

Ingredients

For this dish you will need: 

• 8 ounces spaghetti (preferably slow-dried)

• 1 clove of garlic, thinly sliced

• 1½ tablespoons sea salt (preferably kosher or mediterranean sea salt)

• 2 tablespoons roughly chopped parsley 

• ½ cup white wine

• ¼ teaspoon red pepper flakes

• 2 pounds little neck clams (scrubbed)

• And… 4 tablespoons extra virgin olive oil (we used red pepper infused extra virgin olive oil for a kick)

How to Bring it Together

Step 1: Bring pasta water to a boil, season water with salt; add pasta. Stir occasionally until about 2 minutes before al dente. Drain pasta, reserving ¼ cup pasta cooking water.  

Step 2: Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add garlic and cook, swirling pan around often, until just golden. Add red pepper flakes and continue cooking for 15 more seconds before bringing up the heat to high. Add wine, clams and cover skillet for 3-6 minutes (depending on size of clams). Once clams open, use tongs to transfer into a bowl.

Step 3: Add ¼ cup pasta cooking water to skillet. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices to pan along with parsley, and toss to combine (add more pasta water if it seems dry). Transfer pasta to bowls, drizzle some more olive oil and enjoy.