Ingredients (Serves 4):

• 320 g. spaghetti
• 2 finely chopped cloves garlic
• 3 tbs extra virgin olive oil
• 1,5 kg. littleneck clams
• 1 cup of clam juice
• 2 dl. dry white wine
• 2 tbs fresh parsley, finely chopped
• Chili pepper
• Basil
• Salt

Preparing:

1. Drain clams, and reserve juice. Cook reserved clam juice in a small skillet over medium heat 15 minutes or until reduced by half. Set aside.
2. Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat, add garlic, and cook until golden.
3. Add reduced clam juice and parsley; cook 2 minutes or until parsley is tender. Stir in clams, wine, and basil, and cook 5 minutes or until wine has reduced by half.
4. Cook pasta according to package directions, and drain. Add pasta and a bit of chili pepper, tossing well to coat. Garnish, if desired, with fresh chopped parsley. Serve immediately.