This classic Italian recipe is a flavorful dish based on only a few excellent ingredients. Easy to make, it’s perfect for a weeknight dinner with a simple salad and a glass of Vermentino. This crisp white wine is prized for its zesty acidity, vibrant fruit flavor, and mineral character—an ideal accompaniment to shellfish.

Ingredients

2 pounds fresh small clams

1 pound dry spaghetti

5 tbsp extra virgin olive oil

2 garlic cloves, peeled

Chili flakes, to taste (optional)

1⁄2 cup dry white wine

1 tbsp finely chopped parsley leaves

Instructions

1) Clean the clams: Scrub the clams under cold running water to remove any sand or debris. Discard any clams that are open and do not close when tapped.

2) Bring a pot of water to boil for the pasta. Cook the spaghetti in salted water until slightly underdone since the pasta will complete its cooking later in the pan with clams. In the meantime, heat the 3 tablespoons olive oil, garlic cloves, and chili flakes, if using, in a large pan over medium-high flame. Add the clams and wine, cover the pot with its lid, and shake the pan occasionally to help the clams open. Let cook for 3-5 minutes or until clams are open.

4) Drain the spaghetti and add it to the pan with the clams, cooking over medium-high heat for a minute or two. Stir in half of the chopped parsley. Remove from heat and drizzle with the remaining 2 tablespoons of extra virgin olive oil. Divide the spaghetti with clams among serving plates or bowls. Serve hot, garnished with the remaining parsley. Enjoy your delicious spaghetti with clams!

Note: Remember to discard any clams that do not open during cooking, as they may be unsafe to eat.