Spaghetti Alle Vongole

Ingredients

• 2 pounds littleneck clams scrubbed
• 2 tablespoons parsley fresh roughly chopped
• 1  garlic clove thinly sliced
• 2 servings kosher salt 
• 4 tablespoons olive oil extra virgin extra-virgin divided
• 0.3 teaspoon pepper red crushed
• 6 ounces pasta like spaghetti 
• 0.3 cup wine 

Equipment

• bowl
• frying pan
• pot
• tongs

Directions

1. Bring 3 quarts water to a boil in a 5 quart pot.Season lightly with salt; add pasta and cook,stirring occasionally, until about 2 minutesbefore tender.
2. Drain, reserving 1/2 cup pastacooking water.
3. Meanwhile, heat 3 tablespoons oil in a large skilletover medium heat.
4. Add garlic and cook,swirling pan often, until just golden.
5. Add redpepper flakes and continue cooking 15 moreseconds.
6. Add wine, then clams; increaseheat to high. Cover skillet and cook until clamsopen and release their juices, 3-6 minutes,depending on size of clams. As clams open,use tongs to transfer them to a bowl.
7. Add 1/4 cup of the reserved pasta water toskillet; bring to a boil.
8. Add pasta to pan. Cookover high heat, tossing constantly, until pastais al dente and has soaked up some of thesauce from the pan.
9. Add clams and any juicesfrom bowl to pan, along with parsley, and tossto combine. (
10. Add more pasta water if sauceseems dry.)
11. Transfer pasta to warm bowls anddrizzle with remaining oil.