Garlicky spaghetti with clams

 

1 tablespoon plus ¼ teaspoon minced garlic

2 tablespoons extra-virgin olive oil

⅛ teaspoon red pepper flakes

8 ounces spaghetti

Salt and pepper

2 (6 ½-ounce) cans chopped clams, drained

2 anchovy fillets, rinsed, patted dry, and minced

1 teaspoon lemon juice

chives, chopped or green part of green onions, chopped

1/4 cup Parmesan, grated, plus extra for serving

 

 

The Acceptance

  1. Combine 1 tablespoon garlic and oil in small skillet. Cook over low heat, stirring occasionally, until garlic is pale golden brown.s. Off heat, stir in pepper flakes; set aside. 
  2. Bring 1 quart water to boil in large pot. Add pasta and 1 teaspoon salt and cook, stirring frequently, until al dente.
  3. Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
  4. Add remaining ¼ teaspoon garlic, clams, anchovies, lemon juice, reserved garlic-oil mixture, and add reserved cooking water to pasta as needed. Stir until pasta is well coated with oil and no water remains in bottom of pot.  Stir in 1/4 cup Parmesan cheese.  Top with chives.
  5. Serve with extra Parmesan cheese.