Ingredients:
- 12 oz spaghetti
- 1 lb fresh clams, scrubbed and rinsed
- 4 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil
- 1/2 cup white wine
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped
- Lemon wedges, for serving
- Salt and pepper to taste
Instructions:
- Cook Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
- Prepare Clams: In a large skillet over medium heat, heat the olive oil. Add the garlic and red pepper flakes (if using), and sauté until fragrant but not browned.
- Cook Clams: Add the clams to the skillet and pour in the white wine. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
- Combine: Add the cooked spaghetti to the skillet, tossing to combine with the clams and sauce. If the mixture seems dry, add a little reserved pasta water.
- Finish: Season with salt and pepper to taste. Garnish with chopped parsley and serve with lemon wedges on the side.
For a true taste of Naples, consider joining Naples food tours to explore the city’s rich culinary heritage!
