Add the garlic, shallots, anchovies and red pepper flakes.
In a large braiser or sauté pan, heat the oil over medium-high heat. Add the pasta to the water and cook until slightly less than al dente. Gently scrub the shells to remove any debris.īring a large pot of heavily salted water (it should taste like the sea) to a boil. Soak the clams in cool water for about 30 minutes to expel the sand.
