1. In a large deep skillet, heat the olive oil until shimmering. 2. Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes. 3. Add the garlic and a large pinch of crushed red pepper flakes and cook until fragrant, about 1 minute. 4. Add the clam broth and water and bring to a boil. 5. Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes. 6. Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes. 7. Add a few tablespoons of water if the pasta is too dry. 8. Stir in the parsley and serve. 9. Serve with Pecorino-Romano, for serving (optional). ---------------------------------------------------------------------------
Nutrition
Ingredients
