Method:

Prep the clams: Rinse the clams thoroughly under cold running water to remove any grit or sand. Discard any open or damaged clams.

Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (usually about 8–10 minutes). Reserve about 1/2 cup of pasta water before draining.

Cook the clams: In a large skillet, heat the olive oil over medium heat. Add the garlic and chili flakes (if using) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the clams and wine: Increase the heat to medium-high, add the clams to the skillet, and pour in the wine (if using). Cover with a lid and cook for about 5–7 minutes until the clams open. Discard any that remain closed.

Combine the pasta: Add the cooked spaghetti directly to the skillet, along with the reserved pasta water. Toss everything together gently to combine, letting the pasta soak up the clam juice.

Season and serve: Stir in the lemon zest, lemon juice, and freshly chopped parsley. Season with salt and pepper to taste. Serve immediately, garnished with more parsley and a wedge of lemon on the side.

Variations:

Gluten-free: Use gluten-free spaghetti for a dietary-friendly version.

Vegetarian: Replace the clams with a mixture of sautéed mushrooms or zucchini for a vegetable-based alternative.

Spicy: Add more chili flakes or a dash of hot sauce to kick up the heat.

Tips:

Always use fresh, live clams, avoid any that are open before cooking, as they could be unsafe to eat.

Don’t overcook the pasta; it should remain slightly firm to hold up well with the clams and sauce.

Save a bit of pasta water, it helps the sauce come together beautifully.