Spaghetti alle Vongole

Read it through once before you start the pan.

1. 1Step 1. Soak the clams in a large bowl of cold, well-salted water for 30 minutes so they release their grit.
2. 2Step 2. Drain the clams, rinse them under cold running water and discard any with broken shells or any that stay open when tapped.
3. 3Step 3. Bring a large pot of well-salted water to a boil over high heat.
4. 4Step 4. Cook the spaghetti for 3 minutes less than the package time, until it bends but still has a firm, white core at the center; it finishes cooking in the skillet.
5. 5Step 5. While the spaghetti cooks, heat the extra virgin olive oil in a wide skillet over medium heat until it shimmers.
6. 6Step 6. Add the garlic and chili flakes and cook for 1 minute, until fragrant but not browned.
7. 7Step 7. Add the clams and the white wine, cover with a tight-fitting lid, turn the heat to high and steam for 5 minutes, until the shells open.
8. 8Step 8. Uncover the skillet and discard any clams that stay closed.
9. 9Step 9. Lift the spaghetti into the skillet with tongs and add 100 ml of the pasta water.
10. 10Step 10. Toss over high heat for 2 minutes, until the liquid thickens into a glossy sauce that coats the spaghetti.
11. 11Step 11. Add the parsley and toss for 1 minute, until the pasta is coated. Taste, add the salt only if it needs it, and take off the heat.