Recipe for Spaghetti Vongole

Spaghetti Vongole

4 cloves garlic, peeled
2 T olive oil
1/4 t chili-pepper flakes
24 littleneck clams, scrubbed
2 C white wine
1 1/2 lbs. spaghetti
2 T fresh lemon juice
1 C minced Italian flat-leaf parsley
Salt and freshly ground pepper to taste.

1. In large pot over medicum heat cook the garlic cloves i olive oil until golden, about 1 minute. Add the chili-pepper flakes, clams and wine. Cover the pot and steam until the clams open, about 5-7 minutes. Strain, reserve th ebroth and set the clams aside to cool.

2. Boil the spaghetti in well-salted water until tender. White it is cookign, take the clams from the shells. Discard the shells. Put the reserved clam broth in a large saucepan over medium heat. When it is boiling, add the reserved clams. Add salt and pepper to taste. Add spaghetti, toss and serve.

4 Servings.