CLEAN YOUR CLAMS BUT SOAKING THEM IN WATER FOR 4-5 MINUTES IN COLD WATER WITH 2 TABLESPOONS OF FLOUR
DRAIN THE CLAMS AND CHECK EACH ONE BY TRYING TO CLOSE IT - IF IT DOESN’T CLOSE UP, IT IS LIKELY DEAD AND SHOULD BE DISCARDED
COOK YOUR PASTA IN A LARGE POT OF SALTED WATER - ABOUT 8-10 MINUTES UNTIL AL DENTE
WHILE THE PASTA IS COOKING - HEAT A LARGE SKILLET WITH THE OLIVE OIL, GARLIC AND CHILI OVER MEDIUM HIGH HEAT
COOK FOR 2-3 MINUTES - DO NOT BURN THE GARLIC!
TUMBLE IN THE CLAMS ALONG WITH THE ZEST AND JUICE OF THE LEMON, SALT AND PEPPER TO TASTE AND THE WINE. COVER TIGHTLY WITH A LID AND LEAVE TO STEAM FOR 4-5 MINUTES
REMOVE THE LID AND CHECK THE CLAMS - ANY THAT HAVEN’T OPENED SHOULD BE DISCARDED
PULL YOUR COOKED PASTA DIRECTLY FROM THE PASTA WATER INTO THE SKILLET, BRINGING ALONG A LITTE PASTA WATER SPRINKLE ON THE PARSLEY AND TOSS EVERYTHING TOGETHER
