Recipe from the Zorza family, Charleston, South Carolina
1 bag (100-count) clams
1 pound spaghetti
Olive oil to taste
Minced garlic to taste
Minced parsley to taste
Salt and pepper to taste
Red pepper flakes to taste
Bring a large pot filled with salted water to a boil.
Meanwhile, fill a second large pot fitted with steamer insert ¼ of the way up with water and put on high heat. Once water is boiling, add clams to steamer insert and cover. Once shells start to open, remove pot from heat.
Cook pasta in boiling water until al dente. Drain and transfer to a serving bowl.
Toss pasta with olive oil, fresh garlic, and parsley. Season with salt, pepper, and red pepper flakes. Top pasta with steamed clams and serve immediately.