Prepare the Clams:

Soak the vongole in cold water for about 30 minutes to help purge any sand. Rinse them under cold running water to remove any grit. Discard any that are open and don’t close when tapped.

Cook the Pasta:

In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.

Sauté the Garlic:

In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes (if using) and sauté until the garlic is fragrant but not browned, about 1-2 minutes.

Add the Clams and Wine:

Pour in the white wine and bring it to a simmer. Add the cleaned clams and cover the skillet. Cook for about 5-7 minutes, or until the clams open up. Discard any clams that remain closed.

Combine Pasta and Sauce:

Add the drained spaghetti to the skillet with the clams. Toss gently to combine, adding a bit of the reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste.

Garnish and Serve:

Remove from heat and sprinkle with fresh parsley. Serve immediately with lemon wedges on the side for a burst of freshness.

Variations

Add Veggies: Incorporate cherry tomatoes or spinach for added nutrition and color.

Gluten-Free Option: Use gluten-free pasta to accommodate dietary needs.

Vegan Alternative: Replace clams with mushrooms or artichokes for a plant-based version.