Spaghetti with clams

Begin by purging the Fresh clams: place them in a bowl with cold Water and a pinch of Salt for at least 30 minutes, or up to 2 hours, changing the water once or twice. This helps remove any sand. Discard any clams that are open and do not close when tapped.

Bring a large pot of Water to a rolling boil for the Spaghetti. Add a generous amount of Salt to the boiling Water.

In a large skillet or wide pot, heat the Extra-virgin olive oil over medium heat. Add the crushed Garlic and Red pepper flakes and sauté gently until the Garlic is fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the Garlic.