Ingredients
3 pounds Manila clams
1 tablespoon Olive oil
4 garlic, whole
1/2 cup Italian parsley, chopped
1 pinch red pepper flakes
1 package spaghetti, thick
Preparation
Bring a large pot with salted water to a boil.
Put the garlic and the oil in a large pan on low flame, letting the garlic get golden brown. Put the chili in the oil, and a handful of chopped parsley.
Bring the flame to max and add the vongole to the pan. Cover with a large lid and lower the flame. At this point the water should be boiling. Throw the pasta in the water and cook to “al dente”. Let the vongole go for less than 10 minutes, the time it takes for them to open and for the pasta to cook. When ready, throw the pasta in the pan and sprinkle with the remaining parsley. Toss the pasta and serve warm.
