- 1 pound spaghetti
- 1/2 cup extra-virgin olive oil
- 3 large garlic cloves, minced
- 1/4 to 1/2 teaspoon crushed red pepper
- 2 pounds Manila clams or cockles, scrubbed
- 1/2 cup dry white wine
- 1 cup bottled clam juice
- 2 tablespoons minced flat-leaf parsley
- In a large pot of boiling salted water, cook the spaghetti until barely al dente, 7 to 8 minutes. Drain well and return to the pot. Cover with a kitchen towel and keep warm.
- Meanwhile, in a large, deep skillet, combine the olive oil with the garlic and crushed red pepper and cook over moderate heat until the garlic is lightly golden, about 5 minutes. Add the clams, cover and cook over high heat, stirring occasionally, until the clams open, 5 to 8 minutes. As they open, transfer them to a bowl with a slotted spoon.
- Add the wine to the skillet and cook over high heat until reduced to 2 tablespoons, about 5 minutes. Add the clam juice, parsley and spaghetti and cook, tossing, until the pasta is al dente and most of the broth has been absorbed, 3 to 4 minutes. Transfer the pasta to a large, deep platter, top with the clams and serve immediately.
The touch of heat in the clam sauce suggests a dry, zesty Pinot Grigio for balance.