Toasted Spaghetti With Clams

• 3 tablespoons extra virgin olive oil
• 3/4 lb spaghetti, broken into 2-inch lengths
• 2 garlic cloves, minced
• crushed red pepper flakes
• 3 cups bottled clam broth
• 1 cup water or 1 cup pasta water
• 3 dozen littleneck clams, rinsed
• 1/4 cup minced flat leaf parsley
• pecorino romano cheese, for serving (optional)

1. In a large deep skillet, heat the olive oil until shimmering.
2. Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes.
3. Add the garlic and a large pinch of crushed red pepper flakes and cook until fragrant, about 1 minute.
4. Add the clam broth and water and bring to a boil.
5. Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes.
6. Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes.
7. Add a few tablespoons of water if the pasta is too dry.
8. Stir in the parsley and serve.
9. Serve with Pecorino-Romano, for serving (optional).

extra virgin olive oil, garlic, red pepper, clam broth, water, littleneck clams, flat leaf parsley, pecorino romano cheese

Taken from www.food.com/recipe/toasted-spaghetti-with-clams-325292 (may not work)