Spaghetti alle Vongole

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Recipe

Ingredients

500 grams	fresh clams
200 grams	spaghetti
3 tablespoons	extra virgin olive oil
2 cloves	garlic, thinly sliced
1 pinch	red pepper flakes
100 milliliters	dry white wine
—	salt to taste
—	freshly ground black pepper to taste
—	fresh parsley, chopped for garnish

Instructions

1. 1 Rinse the clams under cold water, scrubbing the shells to remove any grit.
2. 2 Place the clams in a bowl of cold water with a pinch of salt for 20 minutes to purge any sand.
3. 3 Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8-10 minutes.
4. 4 In a large pan, heat the olive oil over medium heat and add the garlic and red pepper flakes.
5. 5 Sauté the garlic until it is golden, being careful not to burn it.
6. 6 Drain the clams and add them to the pan, tossing to coat them in the oil.
7. 7 Pour in the white wine and cover the pan, allowing the clams to steam for 5-7 minutes until they open.
8. 8 Discard any clams that do not open.
9. 9 Drain the spaghetti and add it to the pan with the clams, tossing to combine.
10. 10 Season with salt and freshly ground black pepper to taste.
11. 11 Garnish with chopped parsley before serving.