2 lg. cloves of garlic, crushed.
Pinch of red pepper flakes
1/3 cup of olive oil
1/2 cup dry white wine(optional: this was not usually added in to the vongole served in Naples)
1/4 cup of freshly chopped Italian Parsley
1 lb. of spaghetti
salt to taste
1. In a medium skillet combine the oil and crushed garlic over a medium flame. Cook until it barely begins to turn color.
2. Add the clams, cover the pan shaking it a few times cook over medium to medium high heat until the clams open. This will be from 2 to 5 minutes depending on the types of clams you are using. Discard any clams that have not opened. Set the clams aside in a covered bowl,retaining the juices in the pan.
3. Prepare the pasta very"al dente", drain it , then add it to the pan of reserved clam juice. Cook for about one more minute. Most of the juice will be absorbed.
4. Toss lightly with the parsley.
5. Place the pasta in the individual bowls,and top with the clams in their shells.
Serve immediately!
