Classic Italian Spaghetti Vongole (Clam Pasta)

Ingredients

• 2 lbs fresh littleneck or Manila clams
• 1/4 cup extra virgin olive oil
• 6 large cloves garlic, sliced thinly
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/2 teaspoon red pepper flakes
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 2 tablespoons unsalted butter, cold (optional)
• 1 lb dried spaghetti
• Kosher salt, for pasta water

Instructions

1. 1

   Purge the clams: Place clams in a large bowl of cold, salted water (2 tbsp salt per quart) for 30-60 minutes. Lift clams out, scrub shells, and discard any that are broken or won't close when tapped.

2. 2

   Cook the pasta: Boil spaghetti in generously salted water until 2 minutes shy of al dente. Reserve 1 1/2 cups of the starchy pasta water before draining.

3. 3

   Start the sauce: In a large sauté pan over medium heat, warm the olive oil. Add sliced garlic and red pepper flakes and cook for 2-3 minutes until fragrant and pale golden. Do not brown.

4. 4

   Steam the clams: Increase heat to high. Add clams and white wine to the pan. Cover immediately and steam for 4-6 minutes, shaking the pan occasionally, until most clams have opened.

5. 5

   Combine: Discard any unopened clams. Use tongs to transfer the undercooked spaghetti directly into the pan with the clams. Add 1/2 cup of reserved pasta water.

6. 6

   Emulsify the sauce: Add cold butter and chopped parsley. Toss everything vigorously over high heat for 1-2 minutes. The sauce should become creamy and cling to the pasta. Add more pasta water if needed to reach desired consistency.

7. 7

   Serve: Taste and season with salt and pepper if necessary. Divide among four warm bowls, garnish with more parsley and a drizzle of olive oil, and serve immediately.