Classic Seafood Pasta

Steps

1. 1Before cooking the clams, place the clams in a bowl, and rinse them. Add some salt, cover them in water, and leave the clams to soak for 2-3 hours, best to refrigerate. After the time has passed the clams will have purged any residual sand, drain and rinse them before cooking.
2. 2In a medium pan add the prepared clams, cover and cook on medium/high heat until they open, approximately 3-5 minutes, ones that don’t open should be eliminated. With a slotted spoon remove the clams to a clean bowl, pour the liquid through a sieve into a clean bowl or cup, It should be about 1/2 cup, (if not enough you may need to use reserved pasta water). Set aside.
3. 3In a large pot of boiling water cook the pasta 1 minute before al dente, check the instructions on the box.
4. 4While the pasta is cooking, in a large skillet add the oil, whole garlic and hot pepper flakes, cook on medium/high heat for 1-2 minutes.
5. 5Add the seafood mixture, chopped parsley, cook 1 minute then add the wine and half the clam liquid, cook on high for 2 minutes until the alcohol evaporates.
6. 6Lower the heat to medium and continue to cook stirring occasionally until the seafood is cooked approximately 2 minutes, add the pasta and 2-3 tablespoons of remaining clam liquid. Cook on high tossing to combine for 1 minute, the pasta should be more creamy and not dry. Serve immediately topped with fresh chopped parsley. Enjoy!