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drunken spaghetti with clams

kept byhaydenvw

Notes: Inspect your clams and discard any broken or cracked ones. Place your clams in a bowl of water large enough to cover them with an inch or two of water. Add a bit of salt. Let the clams sit for a while — 20 minutes to two hours — so that they release their sand. Discard any clams that float. Remove the clams with a strainer from the water. Once you cook the clams, you should also discard any that do not open.



2 bottles dry white wine (I’m currently obsessed with Albarino, but because of the quantity needed, an inexpensive Pinot Grigio will work well.)
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
32 littleneck clams, shells rinsed and scrubbed
1 pound spaghetti
2 tablespoons unsalted butter
freshly ground black pepper and kosher salt
1/4 cup flat leaf parsley, minced



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