Spaghetti alle vongole

Ingredients:

• 12 ounces (340g) spaghetti
• 3 tablespoons (45ml) extra virgin olive oil
• 3 cloves garlic (15g), thinly sliced
• 1/4 teaspoon (1g) red pepper flakes
• 2 pounds (900g) fresh clams, scrubbed and rinsed
• 1/2 cup (120ml) dry white wine
• Salt to taste
• 1/4 cup (8g) fresh parsley, chopped
• 1 tablespoon (15ml) fresh lemon juice
• Lemon wedges for serving

Instructions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve 1/2 cup (120ml) of the pasta cooking water, then drain the spaghetti.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is fragrant and lightly golden, about 1-2 minutes.
3. Add the clams to the skillet, followed by the white wine. Increase the heat to high and cover the skillet. Cook until the clams open, about 5-7 minutes, discarding any that do not open.
4. Reduce the heat to low and add the cooked spaghetti to the skillet, tossing to combine with the clams and sauce.
5. If the pasta seems dry, add some reserved pasta cooking water to reach the desired consistency. Season with salt to taste.
6. Stir in the chopped parsley and lemon juice, mixing well to incorporate.
7. Transfer the spaghetti alle vongole to a serving platter or individual plates.
8. Serve immediately with lemon wedges on the side for squeezing over the pasta.

Notes:

Ensure your clams are fresh and properly cleaned before cooking. You can soak them in cold water with a touch of salt for 30 minutes to help them expel any sand. This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently to prevent the clams from becoming tough.