Spaghetti alle Vongole

Ingredients

• •1 pound spaghetti
• •2 pounds littleneck clams
• •1/4 cup olive oil
• •6 cloves garlic, minced
• •1/2 cup dry white wine
• •1/4 teaspoon red pepper flakes
• •2 tablespoons fresh parsley, chopped
• •to taste Salt and black pepper

Directions

1. 1Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente; drain and set aside.
2. 2While pasta cooks, rinse clams thoroughly under cold water. Heat olive oil in a large skillet over medium heat, then add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. 3Pour white wine into the skillet and bring to a simmer. Add clams, cover, and cook for 5-7 minutes until shells open, discarding any that don't open.
4. 4Add cooked spaghetti to the skillet with the clams, tossing gently to combine. Season with salt and pepper to taste.
5. 5Divide pasta among serving bowls, top with fresh parsley, and drizzle with additional olive oil if desired. Serve immediately.

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