Spaghetti with Clams

• 1 pound spaghetti
• 1/2 cup extra-virgin olive oil
• 1/4 cup thinly sliced garlic
• 11/4 teaspoons crushed red pepper
• 1/2 teaspoon salt
• 1/2 cup dry white wine
• 2 pounds small clams, such as Littlenecks, or cockles, scrubbed and purged in salted water, any open or broken clams discarded
• 1/2 cup chopped fresh parsley leaves
• Lemon wedges, accompaniment

1. In a large pot of salted water, cook the spaghetti until al dente.
2. Drain and return to the pot, and cover to keep warm.
3. In a large saute pan or pot, heat the oil over medium heat.
4. Add the garlic, red pepper, and salt and cook, stirring, until fragrant and golden, 3 to 4 minutes, being careful not to let the garlic burn.
5. Add the wine and clams, cover, and cook, shaking occasionally, until the clams open, about 4 minutes.
6. Remove from the heat and discard any clams that do not open.
7. Add the cooked pasta and parsley and toss well to combine and warm the pasta.
8. Divide among 4 or 6 pasta bowls or large plates.
9. Garnish with lemon wedges and serve.

spaghetti, extravirgin olive oil, garlic, red pepper, salt, white wine, clams, parsley, lemon wedges

Taken from www.foodnetwork.com/recipes/emeril-lagasse/spaghetti-with-clams-recipe.html (may not work)