Spaghetti Vongole

 From NYT  this was a quick easy and delicious meal. Kevin wanted linguine rather than the suggested pasta.

4 cloves garlic, peeled 

2 tablespoons olive oil 

¼ teaspoon chili-pepper flakes

 

24 littleneck clams, scrubbed 

2 cups white wine 

1½ pounds spaghetti 

2 tablespoons fresh lemon juice 

1 cup minced Italian flat-leaf parsley

 

Salt and freshly ground black pepper to taste

Step 1 

In a large pot over medium heat cook the garlic cloves in olive oil until golden, about 1 minute. Add the chili-pepper flakes, clams and wine. Cover the pot and steam until the clams open, about 5 to 7 minutes. Strain, reserve the broth and set the clams aside to cool. 

Step 2 

Boil the spaghetti in well-salted water until tender. While it is cooking, take the clams from the shells. Discard the shells. Put the reserved clam broth in a large saucepan over medium heat. When it is boiling, add the lemon juice, the parsley and the reserved clams. Add salt and pepper to taste. Add the spaghetti, toss and serve.