Method

Clean the Clams:

Place the clams in a bowl of cold water with a bit of salt for about 30 minutes. This allows them to expel any sand. Rinse them under cold water and discard any that remain open.

Cook the Pasta:

In a large pot, bring salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta in a colander.

Prepare the Sauce:

In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic is fragrant but not browned, about 1-2 minutes.

Add the Clams:

Pour in the dry white wine and add the cleaned clams. Cover the skillet with a lid and cook for about 5-7 minutes, or until the clams open. Discard any clams that do not open.

Combine Pasta and Sauce:

Add the drained pasta to the skillet with the clams. Toss everything together, adding some reserved pasta water as needed to create a silky sauce. Season with salt and pepper to taste.

Garnish and Serve:

Remove from heat, sprinkle with chopped parsley, and serve immediately with lemon wedges on the side.

Variations

Vegetarian Version: Replace clams with sautéed mushrooms or a mix of seasonal vegetables for a vegetarian option.

Gluten-Free: Use gluten-free pasta varieties to accommodate gluten sensitivities.

Spicy: Increase the amount of red pepper flakes for a spicier dish.