Vongole Bianco (Italian Spaghetti Dish)

Once the shells open, the priority shifts to keeping the clams moist and binding their wine-scented liquid with olive oil and starchy pasta water. Purge 500 g clams in salted water, rub the shells together under running water, and remove any cracked ones before draining. Cook 180 g spaghetti in boiling salted water until slightly firmer than al dente because it will finish in the pan. Reserve more pasta water than the required 2 to 3 tablespoons before draining. Put 2 tablespoons olive oil, 6 thinly sliced garlic cloves, and 1/2 teaspoon red chili flakes in a pan over low heat. Warm them for about 2 minutes, keeping the garlic pale so it perfumes the oil without turning bitter. Add the clams and 80 ml white wine, cover immediately, and cook over medium heat for 3 to 5 minutes. Shake the pan once and stop when most shells have opened. Move the opened clams to the edge so they do not continue cooking in the hottest liquid. Add the spaghetti and 2 to 3 tablespoons pasta water, raise the heat, and toss rapidly for 1 minute. The starch should turn the clam liquid and oil into a glossy coating rather than leave separate pools in the pan. Taste before adding the 1/2 teaspoon salt, since the clams already contribute salinity, then mix in 1/4 teaspoon black pepper and 2 tablespoons parsley. Discard any clam that remains closed and plate at once while the sauce still clings lightly to the spaghetti.