Spaghetti Con Le 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
• Clams - 2 pounds, fresh
• Spaghetti - 12 ounces

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. Meanwhile, scrub the clams under cold water to remove any dirt or sand. Discard any clams that are open or cracked.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant.
4. Add the clams to the skillet and pour in the white wine. Cover the skillet and cook for 5-7 minutes, or until the clams have opened.
5. Remove the cooked clams from the skillet and set aside. Discard any clams that did not open.
6. Add the cooked spaghetti to the skillet with the garlic and wine sauce. Toss to coat the spaghetti in the sauce.
7. Season with salt and black pepper to taste. Add the chopped parsley and toss again to combine.
8. Divide the spaghetti and clams among serving plates. Serve hot and enjoy!