Spaghetti with Clams

• Fine sea salt
• 1 pound dried linguine or spaghetti
• 1/4 cup olive oil
• 4 cloves garlic, smashed and finely chopped
• Large pinch of red pepper flakes
• 1 1/4 cups just-shucked clams (about 2 dozen littlenecks) with the juice from shucking them
• 1/2 cup finely chopped flat-leaf parsley
• Freshly ground black pepper

1. Put a large pot of water on to boil and salt it well.
2. Drop the pasta into the boiling water and get to work on the sauce: Put the olive oil in a wide skillet or saute pan over medium-high heat.
3. After a minute, add the garlic and cook it, stirring, for 2 to 3 minutes, until it's deeply golden but not yet browned.
4. Add the red pepper flakes.
5. Then add the clams and reserved clam juice and turn the heat down to medium-low.
6. Let them simmer for 4 minutes or so until the pasta is ready.
7. Pull the pasta from the heat a minute or so earlier than its package indicates, drain it well, and put it on a large platter.
8. Pour the clam sauce over the pasta and sprinkle with a pinch of salt and chopped parsley.
9. Finish with lots of freshly ground black pepper at the table.

salt, linguine, olive oil, garlic, red pepper, them, flatleaf parsley, freshly ground black pepper

Taken from www.cookstr.com/recipes/spaghetti-with-clams-2 (may not work)