Vongole Bianco (Italian Spaghetti Dish)

Purge 500 g clams in salted water, then rub the shells together under running water and drain well.

Pick out any cracked clams before cooking so grit or broken shell pieces do not enter the sauce.

Cook 180 g spaghetti in boiling salted water until slightly firmer than al dente, since it will finish in the pan.

Reserve more than 2 to 3 tbsp pasta water before draining because the starch helps bind the oil sauce.

Add 2 tbsp olive oil, 6 thinly sliced garlic cloves, and 0.5 tsp red chili flakes to a pan.

Warm over low heat for about 2 minutes until fragrant, keeping the garlic pale so it does not turn bitter.

When the garlic smells fragrant, add the clams and 80 ml white wine, then cover the pan right away.

Cook over medium heat for 3 to 5 minutes, shaking the pan once, until most shells open.

Move opened clams to the side of the pan so they do not dry out, then add the spaghetti and 2 to 3 tbsp pasta water.

Toss over high heat for 1 minute until the liquid turns glossy and coats the noodles.

Add the 0.5 tsp salt gradually after tasting, then mix in 0.25 tsp black pepper and 2 tbsp parsley.

Discard any clams that remain closed, plate immediately, and serve while the sauce still lightly coats the spaghetti.