A Campanian coastal classic: spaghetti tossed with fresh clams, garlic, white wine and parsley, kept clear of tomato in the bianco style favored around Naples.
Purge the clams
Soak the clams in a bowl of cold, salted water for thirty minutes so they release any sand.
Warm the garlic oil
In a wide pan, warm the olive oil over medium heat and add the sliced garlic and chili flakes, cooking until fragrant but not browned.
2 minBoil the spaghetti
Start the spaghetti in salted boiling water, timing it to finish just as the clams are ready.
9 minSteam open the clams
Add the drained clams and white wine to the pan, cover, and cook until the shells open.
Combine pasta and clams
Drain the spaghetti a minute early and add it to the clam pan along with a splash of pasta water, tossing to coat.
2 minFinish with parsley
Off the heat, stir in the chopped parsley and a final drizzle of olive oil, then serve immediately in the shell.
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