Spaghetti alle Vongole

Method

1. Purge clams in salted water, then rinse.
2. Warm garlic and chili in olive oil.
3. Add clams and wine, cover, and cook until shells open.
4. Remove clams; strain and save the liquor if sandy.
5. Cook spaghetti very al dente.
6. Finish spaghetti in the clam liquor and oil, adding clams back at the end.