Spaguetti Alle Vongole

• 4 cloves chopped garlic
• 1 small dried red pepper
• 1/3 cup olive oil
• 2 kg vongole (small clams with shell)
• 1/2 cup dry white wine
• 1 pack of spaghetti
• 1 cup chopped parsley leaves

1. Warm the garlic and the red pepper in the olive oil in a large saucepan over medium heat, until the garlic is golden brown;
2. Add the clams with the shells and the wine.
3. Cover and simmer over medium heat until all the clams open;
4. Separate the vongole and the clam juice and reserve;
5. While the vongole are simmering, bring a large pot of salted water over high heat until boiling.
6. Add the pasta and cook, stirring frequently, until al dente;
7. Drain the pasta and transfer to a large saucepan;
8. Add the clam sauce and parsley and toss well, then add the vongole (with and without the shell);
9. Serve immediately.

garlic, red pepper, olive oil, white wine, pack, parsley

Taken from cookpad.com/us/recipes/260879-spaguetti-alle-vongole (may not work)