Directions

1. Cook the pasta according to pkg directions. Reserve 1 cup cooking water; drain pasta and return to pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic and chili and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook for 1 minute. Add the clams, ½ tsp salt, and ¼ tsp black pepper and cook, covered, until the clams open, 6-8 minutes. Discard any clams that stay closed.
3. Add the clam mixture, ½ cup reserved cooking water, and ¼ tsp salt to the pasta and cook over medium heat, tossing gently until the sauce is heated through, 1-2 minutes (add more water if the pasta seems dry). Serve sprinkled with the parsley.