Spaghetti alle Vongole

Ingredients

• 1 cup bottled clam juice 
• 3 pounds shell clams hard
• 1 cup cooking wine dry white
• 2 large cloves garlic finely chopped
• 0.3 cup olive oil 
• 1 cup parsley leaves fresh italian finely chopped
• 1 small a pinch of pepper flakes dried red crushed
• 4 servings salt 
• 1 pound pasta like spaghetti 

Equipment

• bowl
• frying pan
• sauce pan
• pot

Directions

1. Watch how to make this recipe.
2. In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
3. Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
4. While the clams are simmering, bring a large pot of salted water to a boil.
5. Add the pasta and cook, stirring frequently, until al dente.
6. Drain the pasta and transfer to a large bowl.
7. Add the clam sauce and parsley and toss well.
8. Serve immediately.