Spaghetti alle Vongole

Ingredients

• 400 g spaghetti
• 1 kg fresh clams
• 60 ml extra-virgin olive oil
• 4 garlic cloves, finely chopped
• 1/2 teaspoon red pepper flakes
• 120 ml dry white wine
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste 

Instructions 

1. Rinse the clams under cold water and discard any that are open or cracked.
2. Cook the spaghetti in a large pot of salted boiling water until al dente, following the package instructions.
3. While the spaghetti is cooking, heat the olive oil in a large pan over medium heat.
4. Add the garlic and red pepper flakes to the skillet and cook until the garlic is fragrant, about 1 minute.
5. Add the clams to the pan and pour in the white wine.
6. Cover the pan and cook until the clams open, about 5 minutes.
7. Remove the pan from the heat and discard any clams that did not open.
8. Drain the spaghetti and add it to the pan with the clams and sauce.
9. Toss everything together until the spaghetti is coated in the sauce.
10. Season with salt and pepper to taste.
11. Sprinkle with chopped parsley and serve immediately.

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