Spaghetti with Clams, Garlic and Chile

Steps

1. 1

   Soak the clams in cold water for 20 minutes so they release any sand, then lift them out and discard any with cracked shells or that stay open when tapped.

2. 2

   Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until 2 minutes short of the package time; it will finish in the sauce. Reserve 1 cup of the pasta water before draining.

3. 3

   While the pasta cooks, warm the oil in a large, deep skillet with a lid over medium heat. Add the garlic and pepper flakes and cook gently until the garlic is pale golden.

4. 4

   Add the wine and clams, cover and cook over medium-high heat, shaking the pan now and then, until the clams open. Lift out the opened clams as they are ready and discard any that stay shut.

5. 5

   Add the drained spaghetti and 1/2 cup of the pasta water to the clam juices in the skillet. Toss over high heat until the pasta is al dente and coated in a glossy sauce, adding more pasta water if it looks dry.

6. 6

   Return the clams to the pan with the parsley and lemon zest, toss once more, drizzle with a little olive oil and serve immediately.