Spaghetti Alla Vongole

Ingredients

• 1 pound spaghetti

• 3 pounds littleneck clams, scrubbed

• 1/4 cup extra virgin olive oil

• 6 garlic cloves, minced

• 2 teaspoon crushed red pepper flakes, or to taste

• 4 to 5 parsley stems

• 1 cup dry white wine

• 3 tablespoons unsalted butter

• 1/4 cup finely chopped fresh parsley

• Juice of 1/2 lemon, plus more to taste

• Kosher salt and freshly cracked black pepper

• Reserved pasta water

Instructions

1. Bring a large pot of generously salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve 1 to 2 cups of pasta water before draining.

2. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic, crushed red pepper flakes, and parsley stems. Cook for 1 to 2 minutes, stirring often, until the garlic is fragrant but not browned.

3. Add the clams and pour in the white wine. Cover and cook for 5 to 8 minutes, shaking the pan occasionally, until the clams have opened.

4. Transfer the clams to a bowl, discarding any that remain closed.

5. Bring the cooking liquid to a gentle simmer and cook for 2 to 3 minutes, or until the alcohol smell has cooked off. Remove and discard the parsley stems.

6. Remove about one-third of the clams from their shells and roughly chop the meat. Stir the chopped clams into the sauce along with the butter and chopped parsley. Taste and season with salt and black pepper as needed, then finish with the lemon juice.

7. Add the cooked spaghetti to the pan and toss until evenly coated, adding splashes of reserved pasta water until the sauce is glossy and clings to the pasta.

8. Nestle the remaining whole clams back into the pasta and toss gently just to warm through.

9. Finish with a sprinkle of fresh parsley and an extra squeeze of lemon if desired. Serve immediately with the whole clams arranged on top for presentation.