Spicy Lemony Clams With Pasta

• Salt and freshly ground black pepper
• 1 pound spaghetti, linguine or other pasta
• 1/2 cup extra virgin olive oil
• 8 cloves garlic, peeled and thinly sliced
• 36 littleneck clams, well scrubbed
• 3/4 cup dry white wine
• 1 tablespoon hot pepper flakes
• Finely grated zest of 2 lemons
• Juice of 1 lemon
• 1/2 cup chopped Italian parsley

1. Fill a large stockpot three-quarters full of water, and add 1 tablespoon salt.
2. Bring to a boil over high heat, and add pasta.
3. Boil until pasta is al dente, 7 to 8 minutes, and drain well.
4. While pasta is cooking, prepare sauce.
5. In a large skillet over medium-low heat, heat olive oil.
6. Add garlic, and saute just until garlic is translucent, about 2 minutes.
7. Add clams and wine, and cover immediately.
8. Raise heat to medium-high.
9. Shake pan often, and check clams after 4 minutes.
10. If any have opened, transfer them to a bowl so they do not overcook.
11. Simmer remaining clams until all have opened.
12. In a large serving bowl, combine clams and broth from pan.
13. Add pepper flakes, lemon zest, lemon juice, parsley, and salt and pepper to taste.
14. Mix well.
15. Add drained pasta, and toss well.
16. Serve in soup bowls, accompanied by hot sourdough toast.

salt, linguine, extra virgin olive oil, garlic, littleneck clams, white wine, hot pepper, lemons, lemon, italian parsley

Taken from cooking.nytimes.com/recipes/9715 (may not work)