Paccheri and Clams

Directions

1. 1
   Heat 2 Tbsp oil in a large saucepan over medium-high heat.
2. 2
   Add half the garlic and cook, stirring occasionally, until pale golden, 12 minutes.
3. 3
   Add pepper flakes and cook for 10 seconds.
4. 4
   Add clams and white wine; cover and boil just until clams open, about 6 minutes.
5. 5
   Drain, reserving clam broth; set broth and clams aside.
6. 6
   Meanwhile, bring a large pot of salted water to a boil.
7. 7
   Add pasta and cook until almost al dente, about 8 minutes.
8. 8
   Drain pasta, reserving 1/2 cup cooking liquid.
9. 9
   Heat remaining 4 Tbsp oil in a large skillet over medium-high heat.
10. 10
    Add remaining garlic; cook, stirring often, until pale golden, about 2 minutes.
11. 11
    Add reserved clam broth and pasta liquid.
12. 12
    Bring to a boil; boil until sauce is emulsified, about 1 minute.
13. 13
    Add pasta and cook, stirring often, until sauce begins to cling to the pasta but is still loose, about 3 minutes.
14. 14
    Stir in parsley, then gently stir in clams.
15. 15
    Divide among bowls.