Spaghetti with Clams (Spaghetti alle Vongole)

Ingredients:

3 tablespoons extra-virgin olive oil, plus more for drizzling

4 cloves garlic, thinly sliced

2 pounds small clams

¼ cup white wine

Leaves of 4 springs flat-leaf parsley

1 pound dried linguine or spaghetti

Salt and pepper to taste

Instructions:

 Heat the olive oil in a large sauté pan over medium heat. Add the garlic and pepperoncini, stirring frequently, until just beginning to color. 

Add the clams and the wine. Cover the pan and turn the heat to high. 

Cook the clams just until open, moving them with tongs to a bowl as they do. All of the clams should be open after about 5 minutes.

Meanwhile, bring a large pot of water to a boil.

Chop the parsley and add about half of it to the pan where the clams cooked. Remove some of the clams from their shells and return them to the pan, along with any liquid.

When the water in the large pot boils, add salt and the pasta, cook stirring frequently until pasta is al dente. Drain in a colander but reserve some of the pasta water.

Add the cooked pasta to the pan with the clams and toss vigorously over medium heat for 1-2 minutes. Sprinkle on the remaining parsley, season with pepper, drizzle with a little olive oil, and serve hot. Disfruten!