Spaghetti alle Vongole in Bianco With White Clam Sauce Recipe
Ingredients
- Kosher salt
- 3 pounds (1.25kg) fresh small clams, such as littlenecks, Manilas, or cockles (about 3 dozen littlenecks or 4 dozen Manilas or cockles)
- 3 tablespoons (45ml) extra-virgin olive oil, plus more as needed
- 3 medium cloves garlic, very thinly sliced
- Pinch red pepper flakes
- 1/2 cup (120ml) dry white wine
- 1 pound (450g) dried spaghetti
- 1 tablespoon (15g) unsalted butter (optional)
- Small handful minced fresh parsley leaves
Instructions
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