Directions

1. Bring a large pasta pot of water to a boil. Season heavily with salt. It should taste as salty as the sea. Cook pasta until just under aldente.
2. In a large pot, heat butter over a medium heat. Add chopped onion, 5 cloves garlic and red pepper flake. Season with salt. Cook just until softened, about 5 minutes. Add clams. Toss with onion mixture. Add in wine, toss and put the lid on. Cook until all clams are all open, about 15 minutes.
3. While clams are steaming, make the breadcrumbs. Melt one tablespoon butter in a small skillet. Add garlic, cook 1-2 minutes until soft. Add breadcrumbs and cook until toasted and golden brown. Season with salt and pepper.
4. Remove clams from pot, set aside. Add undercooked pasta to the remaining liquid. Cook over a medium heat until the pasta is aldente and the sauce is reduced. If necessary, add in the pasta cooking liquid to create a looser sauce. If the sauce is too loose, mix one tablespoon flour with 1 tablespoon of cold water. Stir into the sauce, cook until
5. thickened.
6. Stir in remaining butter.
7. Season to taste with salt and pepper.
8. Add clams back to the pot and toss with spaghetti. Sprinkle with bread crumbs and chopped parsley.