Spaghetti alle Vongole

Instructions

1. 1

   Purge the Clams: Soak the clams in a large bowl of very cold, heavily salted water for at least 30 minutes to allow them to spit out any sand. Lift them out of the water (don't pour, or the sand will go back on them) and scrub the shells clean. Discard any cracked or open clams that don't close when tapped.

2. 2

   Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of *al dente* (about 2 minutes less than package instructions).

3. 3

   Aromatize the Oil: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and crushed red pepper flakes. Sauté gently for 1-2 minutes until the garlic is fragrant and barely golden (do not let it brown).

4. 4

   Steam the Clams: Increase the heat to medium-high. Add the scrubbed clams and immediately pour in the white wine. Cover the skillet tightly with a lid. Steam for 3-5 minutes, shaking the pan occasionally, until all the clams have opened wide. Discard any that remain closed.

5. 5

   Toss the Pasta: Using tongs, transfer the undercooked spaghetti directly from the water into the skillet with the clams and their briny juices. Toss the pasta vigorously in the bubbling broth for 1-2 minutes until it finishes cooking and absorbs the flavors of the sauce.

6. 6

   Garnish and Serve: Remove from the heat. Stir in the finely chopped fresh parsley. Serve immediately in large, warm bowls, ensuring everyone gets plenty of clams and the delicious, garlicky broth at the bottom of the pan.