2 medium clove(s), finely chopped
Crushed red pepper flakes
¼ cup(s), finely chopped, plus more for garnish (optional)
2 tsp, finely chopped
13 oz, drained and chopped, juice reserved
¼ cup(s), dry
- In large pot of lightly salted boiling water, cook pasta according to package directions until al dente. Drain pasta.
- Meanwhile, in another large pot, heat oil over medium-low. Add garlic and crushed red pepper and cook, stirring constantly, until fragrant but not browned, 15 to 20 seconds. Add 1⁄4 cup parsley and basil and cook, stirring constantly, until coated, 30 to 45 seconds.
- Add clam juice and wine and bring to boil. Cook, uncovered, for about 1 minute. Reduce heat to low and simmer until liquid starts to reduce, about 5 minutes. Add clams and simmer just until heated through, 30 to 60 seconds. Add pasta and toss until well coated, 30 to 45 seconds. Garnish pasta with more parsley (if using). Sprinkle with black pepper. Serve immediately.
- Serving size: about 11⁄3 cups