Serves: 2–3
Time: 30 minutes
Difficulty: Easy–Moderate
Best for: Date nights, dinner-party flexes, pretending your kitchen is on the Amalfi Coast

THE BRIEF

Ingredients

• 12 ounces thin spaghetti

• 2 pounds littleneck clams, scrubbed

• 4 tablespoons olive oil

• 5 garlic cloves, thinly sliced

• 1/2 teaspoon red pepper flakes, or to taste

• 1/2 cup dry white wine

• 1/3 cup chopped fresh parsley, plus more for finishing

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 lemon, cut into wedges

Directions

1. Bring a large pot of salted water to a boil.
   Cook the spaghetti until just shy of al dente. Reserve about 1 cup of pasta water, then drain.

2. Steam the clams.
   In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the clams and white wine, cover, and cook for 4 to 6 minutes, shaking the pan occasionally, until the clams open. Transfer opened clams to a bowl. Discard any that stay shut.

3. Build the sauce.
   Lower the heat to medium-low. Add the remaining 2 tablespoons olive oil to the same pan, followed by the garlic and red pepper flakes. Cook for about 30 seconds to 1 minute, just until fragrant. Do not let the garlic brown.

4. Add clam liquor and pasta.
   Pour any juices from the clam bowl back into the skillet. Add the drained spaghetti and a splash of reserved pasta water. Toss until the noodles are glossy and coated.

5. Bring it together.
   Add most of the clams back to the pan along with the chopped parsley. Toss again, adding more pasta water as needed until the sauce lightly clings to the spaghetti.

6. Finish and serve.
   Plate the pasta, top with the remaining clams, another shower of parsley, black pepper, and a squeeze of lemon if you like. Serve immediately.

Notes

• Purge your clams (don’t skip this):
  Even pristine-looking clams can carry grit. Rinse and scrub them under cold water, then soak in a bowl of cold salted water (about 1–2 tablespoons salt per quart) for 30 minutes to 2 hours. As they sit, they’ll filter the water and release sand.

  When you’re ready, lift them out of the bowl—don’t pour—so you leave any grit behind.

• Optional: the flour trick:
  Add a spoonful of flour to the soaking water to encourage the clams to purge more actively. It’s an old-school move, but a good one—especially if your clams are on the sandy side.

• If it’s gritty, go again:
  See sand at the bottom of the bowl? Refresh the water and repeat. A second soak can make all the difference.

• Final check:
  Discard any clams that are cracked or don’t close when tapped before cooking. After cooking, toss any that don’t open.

• Texture is everything:
  The sauce should be light, glossy, and just clinging to the pasta—not brothy.

• No cheese:
  Skip it. This one belongs to the sea.

• Bread is non-negotiable:
  There will be sauce left in the bowl. Plan accordingly.

BON APPÉTIT!

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