Preparation

• Scrub the clams under cold water and set aside. In a heavy 3-qt. saucepan, heat 3 Tbs. of the oil over medium heat. Add the pepper flakes and cook briefly to infuse the oil, about 20 seconds. Immediately add the wine, 2 Tbs. of the chopped parsley, and half of the minced garlic. Cook for 20 seconds and add the clams.
• 盖盖,中火煮,检查夏娃ry 2 minutes and removing each clam as it opens. It will take 5 to 6 minutes total for all the clams to open. Transfer the clams to a cutting board and reserve the broth. Remove the clams from the shells and cut them in half, or quarters if they’re large. Return the clams to the broth. Discard the shells.
• Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until it’s almost al dente, 6 to 9 minutes. Don’t overcook.
• 意大利面在烹饪时，将剩余的3汤匙加热。用中火在10或12英寸的煎锅中橄榄油。添加剩余的3汤匙。切碎的欧芹和其余的大蒜，煮至大蒜柔软，大约1分钟。将煎锅放在一边。
• 面食完成后，保留大约1/4杯意大利面烹饪水，然后沥干意大利面。加入面食，蛤and和肉汤，将蛤lam煮到煎锅中。返回低火，将意大利面倒入酱汁中，然后再煮一分钟，以完成烹饪，如果您喜欢湿菜的话，加入一点意大利面水。
• 品尝盐，并加入大量黑胡椒粉。立即食用，用欧芹叶子装饰。