Spaghetti Con Vongole with Crushed Red Pepper
Makes 4 to 6 servings
3 tablespoons kosher salt
1 lb. spaghetti
10 tbsp. extra-virgin olive oil
6 large cloves garlic, thinly sliced
24 littleneck clams, scrubbed
1 tbsp. plus 1 tsp. red pepper flakes (adjust per your taste)
1 cup dry white wine
3/4 cup clam juice
1/2 cup plus 2 tbsp. fresh flat-leaf parsley, coarsely chopped
In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add spaghetti and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra-virgin olive oil until hot but not smoking. Add garlic and sauté until just golden,about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, clam juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
Reserve 1/2 cup cooking water, then drain spaghetti and add to pan. Simmer, tossing occasionally, until spaghetti is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes (optional), and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.