Preparation

• Purge the clams: Place the clams in a colander and scrub the shells under cold running water. Soak in a bowl of cold water with 3 tablespoons of salt for 15-30 minutes. Rinse well.
• Get the pasta water going: Bring a large pot of lightly salted water to a boil over high heat.
• Steam the clams: Place the clams in a skillet with 2 tablespoons of water. Cover and cook on medium-high for 5-8 minutes until the clams open. Discard any that don’t open.
• Separate the clams: Set aside some whole clams for garnish and remove the rest from their shells. Keep warm.
• Filter the clam juice: Line a fine mesh sieve with a damp paper towel and pour the liquid from the skillet through it.
• Make the sauce: In a skillet, heat olive oil, garlic, and red pepper flakes over medium-low for 5 minutes.
• Add the wine: Pour in wine and simmer for 1 minute. Add clam juice and shucked clams, heat through for 2-3 minutes.
• Cook the spaghetti: Add salt to boiling pasta water and boil the pasta until al dente, 1-2 minutes less than package directions.
• Combine the sauce and pasta: Use tongs to transfer pasta to the sauce and toss over low heat, adding cooking water if needed.
• Garnish and serve: Stir in parsley, serve pasta in warmed dishes topped with reserved clams.