Spaghetti alle Vongole in Bianco

Cook Pete's Spaghetti until al dente in salted boiling water. Drain and set aside.

While the pasta cooks, heat olive oil in a large skillet over medium heat.

Sauté thinly sliced garlic and red pepper flakes for about a minute. Add cleaned clams to the skillet and stir briefly.

Pour the dry white wine over the clams, cover the skillet with a lid, and let the clams steam for 3-4 minutes until they open up. Discard any clams that do not open.

Add pasta to the skillet with the clams and sauce. Toss and coat evenly.

Stir in chopped fresh parsley. Season with salt and black pepper to taste.

Serve with lemon wedges for squeezing over the pasta, if desired.