- 50 clams
- 240 g spaghetti
- 5 cloves garlic roughly chopped
- 2 tbsp Red Chili Flake
- 3 tbsp salt
- 1 bunch parsley hand-torn
- 6 tbsp olive oil
- 1 cup white wine
Boil a large pot of water, add 3 tbsp salt. Add Spaghetti. Cook for one minute less than package instructions.
While spaghetti is cooking, heat a large saute pan on medium-high heat. Add 4 tbsp of olive oil. Add chopped garlic. Saute for 1 minute. Add live clams. Sprinkle 1 tbsp of chili flakes. Add half of the parsley.
Saute 3-4 minute. Add cup of white wine and continue cooking. Once spaghetti is one minute away from being done, use tongs to remove it from the water and add straight to the pan with the clams.
Stir spaghetti well to combine with other ingredients. At this point you will begin to see the clams opening up. Keep stirring until all the clams open. Remove from heat once all the clams open. Garnish with remaining olive oil, chili flakes and parsley and serve.