Spaghetti with Clams

How to prepare spaghetti with clams

1. Keep the clams in cold water with a little salt until needed. Wash them under running water and then check each one (discard any that are open). Let them drain in a colander.
2. In a large pot, cook the pasta with plenty of salted water. Cook according to the package instructions.
3. In a wide pan, heat the oil and saute the garlic until it turns slightly golden and starts to smell. Add the chili flakes and saute for another 10 seconds. Add half the chopped parsley and the clams. Add the wine. Turn the heat to high, stir well, and when the contents of the pan start to boil, put the lid on. Steam for 3 minutes. Shake the pan 2-3 times during this time. Check the clams - they should all be wide open. Remove the lid when they are completely open. Any that haven't opened should not be eaten.
4. Strain the clams.
5. Put their liquid back in the pan, add the lemon juice, and simmer until reduced by half.
7. Meanwhile, if you wish, you can remove the meat from the shells, leaving only a few in their shells for decoration. I cleaned half the clams.
8. When the sauce has reduced, add the clams back to the pan. Add the drained pasta and the rest of the chopped parsley and basil. Stir well for 1 minute, so the pasta absorbs the sauce. Taste for salt and add if needed.
9. Serve immediately.

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