Spaghetti and clams in a garlicky white wine sauce

Ingredients

• (2 servings)
  

• – 2 lb manila clams, well cleaned
  

• – 250 g spaghetti
  

• – 2 Tbsp extra virgin olive oil
  

• – 3 cloves garlic, sliced
  

• – 1 small red chili , finely sliced (optional)
  

• – ½ cup dry white wine
  

• – 2 Tbsp finely chopped parsley
  

• – freshly ground black pepper
  

• – kosher/sea salt

Steps:

1. In a large pot of boiling salted water, cook the spaghetti 2 mins before al dente, then drain the pasta well.

2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the sliced garlic and red pepper flakes and cook over medium low heat, stirring occasionally, until the garlic is lightly browned

3. Add the clams and wine, increase the heat to medium.

4. Quickly cover and steam for 5 minutes or until they are mostly open.

5. Transfer the clams to a bowl.

6. Add cooked spaghetti into the skillet, and toss until pasta is coated with the sauce (add pasta water as needed).

7. Return the clams to the skillet to warm them through and sprinkle the pasta with the chopped parsley and then season with pepper. Toss gently to incorporate all ingredients.

Enjoy!