Spaghetti with Clams, Garlic and White Wine

What you need

• 1 kg (2 1/4 lb) fresh clams, such as carpet-shell or Manila
• 350 g (12 oz) spaghetti
• 6 tbsp extra virgin olive oil
• 2 garlic cloves, peeled and crushed
• 1 bunch flat-leaf parsley, finely chopped
• 150 ml (2/3 cup) dry white wine
• 1 pinch dried chilli flakes, optional
• salt, for the clams and the pasta water

Method

Restated from the original video

1. 1

   Put the clams in a large bowl of cold, well-salted water and leave them for 1 hour so they spit out any sand.

2. 2

   Lift the clams out, rinse them and throw away any with cracked shells or that stay open when tapped.

3. 3

   Bring a large pot of water to a boil and salt it lightly, since the clam juices are salty.

4. 4

   Heat 2 tbsp of the olive oil in a large pan with a lid over high heat. Add one garlic clove, a spoonful of the parsley and the clams.

5. 5

   Pour in the wine, cover and cook, shaking the pan now and then, until the shells open, 4-5 min. Discard any that stay shut.

6. 6

   Pick the meat from about two-thirds of the clams and keep the rest in their shells. Strain the cooking liquid through a fine sieve and save it.

7. 7

   Drop the spaghetti into the boiling water and cook until 2 min short of al dente.

8. 8

   Meanwhile, wipe out the pan, add the remaining olive oil, the second garlic clove and the chilli, and sizzle gently until the garlic is pale gold, about 2 min.

9. 9

   Pour in the strained clam liquid and let it bubble for 2 min.

10. 10

    Drain the spaghetti and add it to the pan. Toss over high heat until the pasta is al dente and the liquid has turned into a light, glossy sauce, about 2 min.

11. 11

    Add the clam meat, the clams in their shells and most of the remaining parsley and toss for 30 seconds to warm through.

12. 12

    Serve right away with the last of the parsley on top.

Imported from tasteatlas.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.