Paccheri and Clams

• 6 tablespoons extra-virgin olive oil, divided
• 4 garlic cloves, minced divided
• 12 teaspoon crushed red pepper flakes
• 1 12 lbs clams, scrubbed (littleneck clams or steamers)
• 12 cup white wine
• kosher salt, to taste
• 12 ounces pasta, preferably paccheri
• 3 tablespoons flat leaf parsley, chopped

1. Heat 2 Tbsp oil in a large saucepan over medium-high heat.
2. Add half the garlic and cook, stirring occasionally, until pale golden, 12 minutes.
3. Add pepper flakes and cook for 10 seconds.
4. Add clams and white wine; cover and boil just until clams open, about 6 minutes.
5. Drain, reserving clam broth; set broth and clams aside.
6. Meanwhile, bring a large pot of salted water to a boil.
7. Add pasta and cook until almost al dente, about 8 minutes.
8. Drain pasta, reserving 1/2 cup cooking liquid.
9. Heat remaining 4 Tbsp oil in a large skillet over medium-high heat.
10. Add remaining garlic; cook, stirring often, until pale golden, about 2 minutes.
11. Add reserved clam broth and pasta liquid.
12. Bring to a boil; boil until sauce is emulsified, about 1 minute.
13. Add pasta and cook, stirring often, until sauce begins to cling to the pasta but is still loose, about 3 minutes.
14. Stir in parsley, then gently stir in clams.
15. Divide among bowls.

extravirgin olive oil, garlic, red pepper, clams, white wine, kosher salt, pasta, flat leaf parsley

Taken from www.food.com/recipe/paccheri-and-clams-483953 (may not work)