Ingredients
20 cherry stone clams washed and unopened
4 plump garlic cloves minced
1/2 tsp sea salt
1/2 bunch flat leaf parsley coarsely chopped
1/4 cup olive oil
1/2 tsp crushed red pepper flakes
1 tsp finely grated lemon peel
1/4 cup dry white wine of water.
Preparation
Bring large saucepan of water to boil and cook 3/4 lb of spaghetti to al dente.
Meanwhile in a large saucepan, heat oil over medium heat. saute red pepper and garlic until garlic is transparent. Add whole clams in shells, 1/2 cup white wine or water. salt, 1/2 of parsley and lemon peel and then cover. Keep checking. As soon as clams open fully and juices run, turn off heat. Discard any unopened clams.
Put spaghetti in bowl. Pour liquids in clam pan over spaghetti. toss..Arrange clams with shells on on top of spaghetti. Sprinkle with extra chopped parsley and serve immediately.
