Directions

• Bring a pot of water to a rolling boil, salt it generously, and cook your dried pasta 1 minute lesser than al dente, as it says on the package. Reserve about a cup of the starchy cooking water.
• While that's happening, place your garlic slices, chili flakes, and EVOO in a cold pan. Turn the heat on as low as possible - we want the aromatics to slowly infuse the oil without burning. After the garlic slices have softened slightly (again, no browning), about 6 to 8 minutes, add in your anchovy fillet (if using).
• Crank the heat up to high and add in the white wine, allowing it to reduce until it's half its original volume. Add your clams in along with its juices. Since I'm using frozen ones that have already been cooked, all that's happening here is some re-heating.
• Bring everything to a rolling boil and add in your pasta, along with a splash of the pasta cooking liquid. The sauce will eventually thicken and the pasta will finish cooking in the clam juices.
• To finish, add your unsalted butter and continue tossing everything together until 2 become 1. Taste and adjust for seasoning, adding more salt or fish sauce if desired.
• Plate up: Arrange everything on a large platter. Scatter some fresh or dried parsley over, and serve with a lemon wedge or 2.