Spaghetti alle Vongole

1.Start by cleaning the fresh clams. Rinse them thoroughly under cold water to remove any sand or debris. Discard any clams that are open or broken.

2.In a large pot, bring water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside.

3.In a separate large pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.

4.Add the cleaned clams to the pan and pour in the white wine. Cover the pan with a lid and let the clams steam for about 5-7 minutes or until they have opened. Discard any clams that have not opened.

5.Once the clams have opened, add the cooked spaghetti to the pan. Toss everything together gently to combine.

6.Season with salt and black pepper to taste. Sprinkle fresh parsley over the dish.

7.Serve the Spaghetti alle Vongole hot, garnished with extra parsley and a drizzle of olive oil if desired.