Preparation

• 在冷的流水下擦洗蛤lam，然后将其放入一个深碗中，并用凉水盖住。加2汤匙。盐并用手旋转以溶解盐。在室温下静置约30分钟，以清除任何砂砾。
• Without disturbing the sediment in the bowl, transfer the clams to a colander and rinse with cold water. Discard any open clams that don’t close when tapped.
• 将一大锅盐水带到滚动沸腾。
• 将蛤and和葡萄酒放入5至6夸脱的重型锅中。用中高温盖住并煮熟，偶尔摇动锅，直到蛤打开7至10分钟。
• Remove from the heat, uncover, and let sit until cool enough to handle, about 5 minutes. Transfer the clams from their shells to a medium bowl, leaving a few intact for garnish, if you like. If using littlenecks, remove the tough adductor muscles on each side of each clam. Discard any clams that didn’t open during cooking.
• Strain the cooking liquid through a sieve lined with dampened cheesecloth or paper towels into the bowl. Rinse and dry the pot.
• 将面食煮在沸水中，偶尔搅拌，直到比Al Dente稍牢固，比包装方向少1分钟。保留1杯意大利面水，然后排干。
• Meanwhile, warm 1/4 cup of the oil and the garlic in the clam pot over medium-high heat until fragrant, about 30 seconds. Add the clams, including the ones in shells, if using, and the cooking liquid, and bring to a simmer. Season with 1/2 tsp. each salt and pepper. Keep warm on low heat.
• 加入排水的意大利面，剩余的1/4杯油，欧芹和红辣椒片（如果使用）中。用高火煮1分钟以融合口味，并根据需要的一些保留的意大利面水稀疏酱汁。意大利面应湿润，涂有酱汁。调味，用盐和胡椒粉调味。在浅碗中分发，然后食用。