Method:

Clean the clams: Soak the clams in cold water for about 20 minutes to help them purge any sand. Scrub the shells clean with a brush. Discard any clams that are open or cracked before cooking.

Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

Cook the clams: In a large frying pan, heat the olive oil over medium heat. Add the sliced garlic and sauté until fragrant, about 1-2 minutes. Add the red pepper flakes if using, then pour in the white wine. Let it cook for a minute, then add the clams. Cover the pan and let the clams steam for 5-7 minutes, or until most of the clams have opened. Discard any that do not open.

Combine pasta and clams: Add the drained pasta to the pan with the clams. Toss to coat the pasta in the flavorful sauce, adding some reserved pasta water if needed to create a silky consistency. Stir in the chopped parsley, lemon zest, and lemon juice.

Serve: Drizzle with a bit more olive oil and season with salt and pepper. Garnish with the remaining parsley.

Variations:

Spaghetti alle Vongole Rosso: Add a handful of cherry tomatoes, halved, to the pan after adding the wine. This will create a slight sweetness and acidity, creating a "red" version of the dish.

Seafood additions: You can add other seafood like mussels or shrimp to the dish for a more robust seafood flavor.

Tips:

Ensure your clams are fresh to avoid any grit in the dish.

Be careful not to overcook the clams as they can become tough.

If you can't find fresh clams, canned clams can be a substitute, but fresh is always best!

Substitutions for dietary needs:

Gluten-free: Use gluten-free spaghetti or other pasta alternatives.

Vegan: Omit the clams and consider using plant-based protein such as tofu or tempeh for texture, though it won't be the traditional dish.