In Italy, you will find this dish made with small clams. Try to find small littlenecks, mahogany or Manila clams here. (Cockles would also work, but increase to 3 dozen). If you can only find larger littlenecks, you can remove them after they open, pluck the meat from the shells, and return to the sauce. Proceed with the recipe from there.
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 6 garlic cloves, thinly sliced
- Kosher salt and peperoncino
- 1/2 cup dry white wine
- 2 dozen small littlenecks or other small clams
- 1 bunch scallions, chopped
- 1 pound spaghetti
- 1/4 cup chopped fresh Italian parsley
Bring a large pot of salted water to boil for pasta. Heat a large Dutch oven over medium high. Add the olive oil. When the oil is hot, add the garlic and cook until light golden and sizzling, about 30 seconds. Season lightly with salt and 1/4 teaspoon peperoncino. Add the wine and bring to a simmer. Add the clams and scallions, stir, and cover the pot.
Meanwhile, cook the pasta. Once all of the clams have opened (discard any that do not open), increase the heat to reduce the sauce until slightly thickened, about 2 minutes.
When the pasta is al dente, remove with tongs directly to the sauce. Drizzle with a little more olive oil and sprinkle with the parsley. Toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Serve immediately.