Spaghetti Alla Vongole In Bianco

• 7 cups cold water
• 30 clams
• 1/2 cup white wine
• 1/4 cup olive oil
• 4 cloves garlic, finely sliced
• 1/4 cup chives, diced
• 1/4 teaspoon red pepper flakes
• 6 cups salted boiling water
• 1 pound spaghetti
• 3 tablespoons butter
• chopped parsley
• fresh Parmesan cheese
• freshly ground black pepper

1. Let the clams drain in cold water for at leastrn1 hour. Drain the water, and place the clamsrnin a bowl with the white wine, olive oil, garlic,rnchives, and red pepper. Pour the clams andrnliquid into a very hot saucepan with a lid, andrncook over a medium flame for 5-7 minutes,rnjust until the clams begin to open. (Toss anyrnclams that do not open.)
2. At the same time, cook the spaghetti in saltedrnboiling water, about 6 -8 minutes or less, sornthat it is al dente. Drain, add butter, then tossrninto the clam sauce.
3. When serving, shower eachrnplate with a bit of parsley, Parmesan cheese, andrnfreshly ground black pepper.

cold water, clams, white wine, olive oil, garlic, chives, red pepper, water, spaghetti, butter, parsley, parmesan cheese, freshly ground black pepper

Taken from food52.com/recipes/9168-spaghetti-alla-vongole-in-bianco (may not work)