- Manila clams (1 bag = 2.5 bls)
- 1/4 cup white wine, plus more for the chef
- 1 package spaghetti
- 2 Tbsp olive oil
- 2 garlic cloves, chopped
- 1/4 cup chopped fresh Italian parsley
- Red pepper flakes to taste
- It is impossible to guarantee 100% survival rate in the clams, so it’s necessary to go over them before cooking. You’ll receive a generous portion to account for any dead loss.
- Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded.
- Rinse your clams. I don’t rinse them because it shortens their shelf life, but rinsing before cooking is a good idea. Okay, now onto the cooking!
- Boil your spaghetti
- Put a nice big pot (with a lid) on the stove, heat it up then add your olive oil, swirl
- Briefly sautee the garlic and red pepper flakes for 1 minute, add white wine and clams, cover
- Shake the pan with the lid on (shake it mama, shake it!), and steam until your clams all open
- Add pasta, toss, plate, and garnish with parsley