Food & Cooking Recipes Ingredients Seafood Recipes Spicy Clams with Spaghetti 3.5 (33) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 20, 2017 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese Prep Time: 25 mins Total Time: 25 mins Servings: 2 Turn up the heat on spaghetti alle vongole with a generous dose of red-pepper flakes. Serve it on Valentine's Day, or better yet, make it a date -- and make it together. Ingredients Coarse salt and freshly ground pepper 8 ounces spaghetti 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced ¼ teaspoon crushed red-pepper flakes, plus more for serving ¼ cup dry white wine 18 littleneck clams (about 1 ½ pounds), scrubbed 1 tablespoon unsalted butter ¼ cup fresh flat-leaf parsley leaves, chopped, plus 1 tablespoon thinly sliced stems Directions Bring a medium pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water; drain. Meanwhile, heat oil in a large pot over medium heat. Add garlic and red-pepper flakes and cook, stirring, 30 seconds. Add wine and bring to a simmer. Increase heat to medium-high and add clams. Cover and cook just until clams open, 4 to 5 minutes. Discard unopened clams. Stir in butter and parsley leaves and stems. Add pasta and toss to coat, adding reserved pasta water 1 tablespoon at a time, until sauce is loose and creamy. Season with salt and pepper. Cook's Notes Clams are naturally salty, so taste the finished dish before seasoning with any additional salt. Rate it Print