|Clams in shell||2 Pound (1 Kilogram, Small Sized)|
|Dry white wine||4 Fluid Ounce (125 Milliliter)|
|Dried pasta||1 Pound (500 Grams)|
|Extra virgin olive oil||4 Tablespoon|
|Crushed chili flakes||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Chopped fresh flat leaf parsley||2 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Black pepper||To Taste|
Scrub clams under running water.
Discard any that are broken or not tightly closed.
Place clams with wine in a large pot with a lid on.
Steam over medium heat until shells are open, shaking pot occasionally to ensure even cooking, about 4-5 minutes.
Use a slotted spoon to lift out clams, and set aside.
Discard any that do not open.
Tip the pot and slowly pour out the clear clam and 'wine juices, taking care to leave the sandy residue in the pot.
Reserve juices and discard residue.
Remove clams from shells and reserve, discarding shells.
Cook pasta in large pot of boiling, salted 'water, until firm to the bite.
While pasta is cooking, heat oil in a large frying pan.
Add chilli flakes, garlic and parsley.
Cook over medium heat until fragrant, 1 minute.
Add reserved clam juices and boil vigorously for 1 minute.
Remove from heat.
Add pasta to hot clam juices.
Return to heat and cook, tossing constantly, for 1 minute.
Add clams and 2 tbsp olive oil and toss well to coat.
Add salt and pepper to taste.