Spaghetti alle Vongole Manila Clams

Start by purging the clams if not already done. Place them in a bowl of cold, salted water for at least 30 minutes, allowing them to expel any sand. Meanwhile, 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. Reserve about 1 cup of the starchy pasta water before draining the spaghetti. Do not rinse the pasta.

While the pasta cooks, heat the olive oil in a large, deep skillet or pot over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.

Add the purged clams to the skillet and pour in the white wine. Cover the skillet tightly with a lid and cook for 5-7 minutes, shaking the pan occasionally, until all the clams have opened. Discard any clams that do not open.

Add the drained spaghetti directly into the skillet with the opened clams and their cooking liquid. Toss everything together vigorously to coat the pasta in the delicious clam sauce. Add a splash of the reserved pasta water if the sauce seems too dry.

Stir in most of the fresh chopped parsley. Taste and adjust seasoning with salt and black pepper if needed. Serve immediately in warm bowls, garnished with the remaining fresh parsley and a drizzle of extra virgin olive oil. A lemon wedge on the side is optional but recommended.