A delightful twist on the classic clam spaghetti, featuring a rich garlic butter sauce.
Bring a large pot of salted water to a boil.
Use plenty of water to prevent the pasta from sticking.
Cook the spaghetti until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Melt the butter in a saucepan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the minced garlic and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in the clams along with their juice, red pepper flakes, and white wine. Simmer until the sauce reduces slightly.
Simmering the sauce helps concentrate the flavors.
Toss the cooked spaghetti with the sauce until well coated.
Add a splash of reserved pasta water if the sauce seems too thick.
Garnish with fresh parsley and black pepper before serving.
Serve immediately for the best flavor and texture.
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