Spaghetti alle Vongole Manila Clams

Start by thoroughly cleaning the Manila clams. Soak them in cold salted water for at least 30 minutes to encourage them to release any sand. While the clams are purging, bring a large pot of generously salted water to a rolling boil for the spaghetti.

Add the spaghetti to the boiling water and cook according to package directions until al dente. Before draining, reserve about 1 to 1.5 cups of the pasta cooking water. This starchy water will be crucial for creating a silky sauce.

In a large skillet or wide pot, heat the extra virgin olive oil over medium heat. Add the thinly sliced garlic and red pepper flakes. Sauté gently for 2-3 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.

Increase the heat to medium-high. Add the cleaned clams to the skillet, then pour in the white wine. Cover the skillet tightly with a lid and cook for 5-7 minutes, or until all the clams have opened. Discard any clams that do not open.

Drain the spaghetti and immediately add it to the skillet with the opened clams and their liquid. Add about half of the reserved pasta cooking water and a generous handful of fresh chopped parsley. Toss everything together vigorously, allowing the pasta to absorb the flavorful clam sauce.

Continue tossing, adding more pasta water as needed, until the sauce emulsifies and lightly coats the spaghetti. Season with fresh black pepper and adjust salt if necessary, remembering the clams contribute natural saltiness. Serve immediately, garnished with additional fresh parsley.