Ingredients
Main Ingredients
- 3 Tbsp extra virgin olive oil
- 3 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 3 Tbsp fresh parsley, chopped, plus more for serving
- 2 lbs Littleneck clams, scrubbed clean
- ½ lb (8 oz) spaghetti (linguine can be substituted)
- ½ cup reserved pasta water
- 1 Tbsp unsalted butter
- Grated Parmesan, for serving
- Freshly ground black pepper, to taste
Instructions
- Purge the clams: Place clams in a large bowl of cold water and let sit for 30 minutes to release sand and grit. Lift clams out carefully, replace water, and repeat once more until no sand remains. Set clams aside.
- Cook the spaghetti: Bring a large pot of water to a boil without adding salt. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain pasta and set aside.
- Sauté the garlic: Heat 3 tablespoons of olive oil in a large skillet or deep pan over medium heat. Add 2 thinly sliced garlic cloves and cook, shaking the pan occasionally, until the garlic is fragrant and golden brown, about 2-3 minutes. Reduce heat to medium-low if garlic browns too quickly.
- Cook the clams: With heat on medium-low, add cleaned clams, red pepper flakes, and chopped parsley to the pan. Cover and cook for about 6 minutes until the clams open. Discard any clams that remain tightly closed.
- Toss pasta with sauce and serve: Add the drained spaghetti and butter to the skillet. Toss everything together, pouring in ¼ cup of the reserved pasta water and toss again. Add additional pasta water if more sauce is desired. Divide pasta among 4 bowls and top with grated Parmesan, extra parsley, and freshly ground black pepper. Serve immediately.
Notes
- Discard any clams that do not open after cooking to ensure safety.
- Use fresh littleneck clams for the best flavor and texture.
- Linguine is a great alternative to spaghetti if preferred.
- Reserve pasta water helps create a silky sauce that clings to the pasta.
- Adjust red pepper flakes to your preferred heat level.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
