Spaghetti Alle Vongole

Ingredients

• Black pepper - To taste
• Salt - To taste
• Fresh parsley - 1/4 cup, chopped
• Red pepper flakes - 1/2 teaspoon
• White wine - 1/2 cup
• Olive oil - 3 tablespoons
• Garlic - 4 cloves, minced
• Fresh clams - 2 pounds
• Spaghetti - 12 ounces

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. While the spaghetti is cooking, clean the clams by scrubbing them under cold water to remove any dirt or sand.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and cook until fragrant.
4. Add the clams to the skillet and pour in the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened.
5. Remove any unopened clams from the skillet and discard them.
6. Once the spaghetti is cooked, drain it and add it to the skillet with the clams. Toss everything together to coat the spaghetti with the sauce.
7. Season with salt and black pepper to taste.
8. Sprinkle the chopped parsley over the spaghetti alle vongole and serve hot.