Spaghetti with White Clam Sauce

Ingredients

• 12 ounces dried spaghetti
• 3 tablespoons pressed or minced garlic
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 1 bottle (8 oz.) clam juice
• 2 cans (10 oz. each) baby clams, drained (reserve liquid)
• 1/2 cup chopped parsley
• 1/2 teaspoon hot chili flakes
• Salt

Preparation

1. 1. In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until barely tender to bite, about 10 minutes.
2. 2. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir garlic in olive oil often until fragrant (do not brown), 1 to 2 minutes. Add wine, clam juice, and reserved liquid from clams and boil until reduced to about 1 cup, 6 to 8 minutes. Add clams and stir occasionally until hot, 1 to 2 minutes.
3. 3. Drain spaghetti. Add to clam sauce along with parsley and chili flakes; mix, and add salt to taste. Divide equally among four wide bowls.