Spaghetti alle Vongole

Pictures from making spaghetti alle vongole:

Ingredients: spaghetti, fresh clams, garlic, extra virgin olive oil, parsley, pepper flakes, white wine, salt

1. Wash fresh clams with flowing water

2. Infuse olive oil with crushed garlics and parsley stems at medium-low heat

3. Once garlics are golden, remove them and parsley stems

4. Raise the heat to high, then add clams, pepper flakes, and white wine

5. Cover with lid and wait until clams pop open. Shake the pan a bit in-between

6. Remove opened clams. Shuck clams from the shell (leave 3 in for plating)

7. Toss pasta 3 minutes before al dente into the sauce at medium heat, stir vigorously. Add pasta water as sauce is almost absorbed, as well as some olive oil in-between.

8. Toss clams back in and stir

9. Remove from heat, add some parsley, then final mantecatura