- 50 count littleneck clams, cleaned (see this post on The Kitchn)
- 1/2 – 3/4 box thin spaghetti
- 1 tbs olive oil
- 1 tbs butter
- 1 onion, chopped
- 4 cloves garlic, minced
- pinch red pepper flakes, more if you want more heat
- 1 cup dry white wine
- 1/2 cup chicken broth
- salt and pepper, to taste
- parmesan cheese
Clean the clams and set aside. If any are open, tap them gently on the counter top. Any that do not close right away should be discarded.
Cook the spaghetti according to package directions until al dente. Drain and set aside.
While the past is cooking, heat the olive oil and butter in a large skillet over medium. Add the onion and garlic, stirring occasionally. Cook until the onions are softened, then add the red pepper flakes, cooking for about 30 more seconds.
Add the wine, chicken broth, salt and pepper, and clams. Cover the skillet for 10 minutes, or until all of the clams have opened. Discard any clams that do not open.
Toss the cooked pasta with the clams and sauce. Top with parmesan cheese and enjoy! This serves 3-4 people.