Spaghetti Vongole

• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• 1/4 teaspoon chili-pepper flakes
• 24 littleneck clams, scrubbed
• 2 cups white wine
• 1 1/2 pounds spaghetti
• 2 tablespoons fresh lemon juice
• 1 cup minced Italian flat-leaf parsley
• Salt and freshly ground black pepper to taste

1. In a large pot over medium heat cook the garlic cloves in olive oil until golden, about 1 minute.
2. Add the chili-pepper flakes, clams and wine.
3. Cover the pot and steam until the clams open, about 5 to 7 minutes.
4. Strain, reserve the broth and set the clams aside to cool.
5. Boil the spaghetti in well-salted water until tender.
6. While it is cooking, take the clams from the shells.
7. Discard the shells.
8. Put the reserved clam broth in a large saucepan over medium heat.
9. When it is boiling, add the lemon juice, the parsley and the reserved clams.
10. Add salt and pepper to taste.
11. Add the spaghetti, toss and serve.

garlic, olive oil, chilipepper, littleneck clams, white wine, spaghetti, lemon juice, italian flatleaf, salt

Taken from cooking.nytimes.com/recipes/5476 (may not work)