Ingredients:

- 300g spaghetti
- 1kg fresh clams (vongole veraci)
- 4 tablespoons olive oil (60ml)
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (2g), optional
- 1/2 cup dry white wine (120ml)
- 1/4 cup chopped fresh parsley (15g)
- Salt and pepper to taste
- Lemon wedges for serving 
 



Instructions:

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

2. While the spaghetti is cooking, prepare the clams. Scrub the clams under cold water to remove any dirt or sand. 

3. In a large skillet or deep sauté pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if desired). Sauté for about a minute until the garlic becomes fragrant and slightly golden.

4. Increase the heat to medium-high and add the clams to the pan. Pour in the white wine and cover the pan. Cook for about 5-6 minutes, shaking the pan occasionally, until the clams open. Discard any clams that do not open.

5. Remove the cooked clams from the pan, leaving the liquid behind. Set the clams aside and keep them warm.

6. Add the cooked spaghetti to the pan with the remaining liquid. Toss the spaghetti in the clam-infused sauce over medium heat for a minute or two to allow the flavours to blend. Season with salt and pepper to taste.

7. Return the cooked clams to the pan with the spaghetti and toss everything together gently to combine.

8. Remove from heat and sprinkle the chopped fresh parsley over the spaghetti alle vongole.

9. Serve the dish immediately in individual plates or bowls, accompanied by lemon wedges on the side. The lemon can be squeezed over the spaghetti for added brightness and freshness.