Toasted Spaghetti With Clams - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
3/4 lb spaghetti, broken into 2-inch lengths
2 garlic cloves, minced
crushed red pepper flakes
3 cups bottled clam broth
1 cup water or 1 cup pasta water
3 dozen littleneck clams, rinsed
1/4 cup minced flat leaf parsley
pecorino romano cheese, for serving (optional)

Preparation

In a large deep skillet, heat the olive oil until shimmering.
Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes.
Add the garlic and a large pinch of crushed red pepper flakes and cook until fragrant, about 1 minute.
Add the clam broth and water and bring to a boil.
Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes.
Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes.
Add a few tablespoons of water if the pasta is too dry.
Stir in the parsley and serve.
Serve with Pecorino-Romano, for serving (optional).