INGREDIENTS
18
Littleneck clams (about 1 1/2 pounds)
1/4 cup
Flat-leaf parsley, fresh leaves
2 cloves
Garlic
8 oz
Spaghetti
1/4 tsp
Red-pepper flakes
1
Salt and freshly ground pepper, Coarse
2 tbsp
Olive oil, extra-virgin
1 tbsp
Butter, unsalted
1/4 cup
White wine, dry