![Spaghetti with Clam Sauce](https://cdn.statically.io/img/www.foodandwine.com/thmb/Kaw98-aOnReeTahfXS0x_SyWFPs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/spaghetti-with-clam-sauce-xl-r-200003-2000-77fbfb3cb1c94825bb6d89e3b42990d2.jpg)
Ingredients
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1 pound spaghetti
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1/2 cup extra-virgin olive oil
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3 large garlic cloves, minced
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1/4 to 1/2 teaspoon crushed red pepper
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2 pounds Manila clams or cockles, scrubbed
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1/2 cup dry white wine
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1 cup bottled clam juice
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2 tablespoons minced flat-leaf parsley
Directions
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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.
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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.
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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.
Suggested Pairing
The touch of heat in the clam sauce suggests a dry, zesty Pinot Grigio for balance.