Ingredients:

  • 1 kg (2.2 lbs) fresh small clams, such as Manila or littleneck, scrubbed and purged of sand
  • 250 ml (1 cup) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 120 ml (½ cup) extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 small red chilli, finely chopped (or ½ teaspoon red pepper flakes, adjust to taste)
  • 500g (1.1 lbs) spaghetti
  • ¼ cup (packed) fresh flat-leaf parsley, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: Lemon wedges, for serving

Instructions:

  1. Soak and scrub the clams to remove sand.
  2. Cook spaghetti according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
  3. Heat olive oil in a large skillet over medium heat. Add garlic and chilli and sauté until fragrant (be careful not to burn the garlic!).
  4. Add the white wine to the skillet. Bring to a simmer and then add the clams. Cover the skillet and cook until the clams open (discard any clams that do not open after 5-7 minutes).
  5. Remove the clams from the skillet with a slotted spoon and set aside. Add the cooked spaghetti to the skillet with the clam sauce. Toss to coat. Add some of the reserved pasta water if needed to create a creamy sauce.
  6. Return the clams to the skillet. Stir in the chopped parsley. Season with salt and pepper to taste.
  7. Serve hot, garnished with extra parsley and lemon wedges, if desired.