Serves 4

Ingredients

• ½ cup white wine

• 2 lbs small clams 

• 2 tablespoons finely chopped fresh parsley 

• Sea salt

• 1 box of spaghetti 

• Extra virgin olive oil

• 2 garlic cloves, minced

• Red pepper flakes

1. But a large salted pot of water to boil. 

2. Mince garlic and chop the parsley.  Heat a large drizzle of oil in a frying pan over medium heat.

3. Get the pasta cooking, ideally it will finish the same time as your sauce (6-7 minutes – if you have thinner spaghetti drain when al dente and set aside with a little olive oil so it doesn’t stick together). Reserve 1 cup of the pasta water before draining.

4. Add garlic to the heated oil and stir constantly, making sure not to burn. After about 30 seconds, add in a small pinch of red pepper flakes, then the clams and white wine. Let wine evaporate 1 minute or so, then cover the pan for 3-5 minutes until clams have opened.

5. Add in ½ cup of the pasta water and chopped parsley to the pan and increase heat to high. Add in drained pasta and toss everything to coat. Add additional pasta water if pasta seems dry.