1 ½cupschicken broth or stockthe richer the better
1poundchopped fresh clams
½cupsroughly chopped fresh parsley leavesplus more to garnish
¼teaspoonsred pepper flakesto taste
Kosher salt and freshly ground pepperto taste
Instructions
Scrub the clams. Fill a very large bowl full of cold water, and add a generous tablespoon of salt and the cornmeal. Soak the clams in the water at room temperature for 1 hour, or overnight in the refrigerator. Rinse them well in a colander under cold running water. Discard any that are open.
In a large skillet, heat the olive oil over low heat. Add the garlic and cook, stirring frequently, for 10 minutes, until the garlic is soft and a very light golden color; do not allow the garlic to brown. Stir in the red pepper flakes, salt, and pepper.
Meanwhile, bring a large pot of water to a boil. Add salt, and cook the pasta according to package directions. You'll want to cook it until just al dente, and then it will finish cooking in the sauce.
Raise the heat under the garlic oil to medium-high. Add the white wine, and the clams in the shell. Cover, bring to a simmer, and after about 5 minutes, as the clams open, remove them with tongs to a side bowl, and reserve them (this may happen over the course of several minutes; discard any that stay closed). Add the chicken broth or stock to the pot, and bring to a simmer. Allow to simmer and reduce a bit, for about 5 minutes.
When the pasta is just al dente, drain it, and add it to the simmering broth mixture, along with the chopped clams and parsley. Simmer, stirring frequently, for about 3 minutes, until the pasta is cooked to your liking and absorbs the flavors of the sauce, and the clams are cooked. Pour into a serving bowl, and top with the cooked clams in the shell. Sprinkle on additional parsley if desired.