Spaghetti With Clams

• 1 lb spaghetti, thick
• 3 tablespoons extra virgin olive oil (plus more for garnishing)
• 3 garlic cloves, minced
• 14 cup pinot grigio wine
• 14 teaspoon red chili pepper flakes
• 13 ounces clams, chopped in broth (2 cans 6.5 oz each)
• 12 cup Italian parsley, coarsely chopped
• salt, to taste
• pepper, to taste

1. Bring a large pot of water to a rolling boil over high heat.
2. Season generously with salt, add the pasta, and cook al dente as directed.
3. While the pasta is cooking, make the sauce.
4. Heat the olive oil in a large skillet over a medium heat.
5. Add the garlic and cook until translucent, about one minute.
6. Add the wine and reduce by half.
7. Strain the clams from the broth with a slotted spoon and set them aside.
8. Add the clam broth and the chili flakes and reduce by half over high heat, then turn the heat to low.
9. Drain the spaghetti and add it to the skillet.
10. Add the reserved clams and parlsey, and seaon with salt and pepper to taste.
11. Toss well and serve with a generous drizzle of extra virgin olive oil.

extra virgin olive oil, garlic, grigio wine, red chili pepper, clams, italian parsley, salt, pepper

Taken from www.food.com/recipe/spaghetti-with-clams-338770 (may not work)