INGREDIENTS
Coarse salt
Freshly ground pepper
1/2 lb. spaghetti
2 TBSP extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp. crushed red-pepper flakes, plus more for serving
1/4 cup dry white wine
18 littleneck clams (about
1 1/2 pounds), scrubbed
1 TBSP unsalted butter
1/4 cup fresh flat-leaf parsley leaves, chopped, plus 1 TBSP thinly sliced stems
DIRECTIONS
Bring a medium pot of generously salted water to a boil.
Cook pasta until al dente.
Reserve 1/2 cup pasta water and drain the rest.
Heat oil in a large pot over medium heat.
Add garlic and red-pepper flakes and cook, stirring, 30 seconds.
Add wine and bring to a simmer.
Increase heat to medium-high and add clams.
Cover and cook just until clams open, 4 to 5 minutes. Discard unopened clams.
Stir in butter and parsley leaves and stems.
Add pasta and toss to coat, adding reserved pasta water 1 TBSP at a time, until sauce is loose and creamy.
Season with salt and pepper and serve.
