Spaghetti alle Vongole with Fresh Littleneck Clams

Ingredients

• 8 oz spaghetti
• 2 lb Littleneck Clams, scrubbed
• 4 cloves garlic, thinly sliced
• ½ cup dry white wine
• ½ tsp chili flakes
• ¼ cup olive oil
• ¼ cup chopped parsley
• 1 tbsp butter
• Salt

Method

1. Soak the Littleneck Clams in cold salted water for 15 minutes so they spit out their grit, then drain. Discard any that stay open when tapped.
2. Cook the spaghetti in well-salted water, pulling it 2 minutes early — it finishes in the pan. Reserve ½ cup pasta water.
3. Meanwhile, warm the olive oil with garlic and chili flakes in a wide pan until just fragrant. Add the Littleneck Clams and wine, cover, and steam 4–6 minutes, transferring each one to a bowl as it opens. Toss any that refuse.
4. Add the pasta to the briny pan liquid and toss over medium heat, adding pasta water as needed, until the sauce clings, about 2 minutes.
5. Return the Littleneck Clams, swirl in the butter and parsley, and serve immediately — this dish waits for no one.