Actually, this is really easy. Although because I covered the pot after putting the spaghetti into the sauce and left it for about 10 minutes, the spaghetti got really soft. And not too al dente anymore. But it’s okay. Next time will be more perfect. Yes!
These are the directions I used, which I jotted down over the summer:
for 2 peeps
chop 2 cloves garlic
chop red peppers
clean 10ish clams
in medium pan: fill bottom with olive oil, 1/4 cup-ish
throw in garlic, don’t ever let it burn
bit of parsley,
the red peppers
add in clams BEFORE garlic blackens
stir, mix in well, the clams will open as they heat up!
add in a bit of white wine, any kind, as extra liquid
JUICE FROM CLAMS CRUCIAL
handful of spaghetti into large pot of salted, boiling water
keep stirring the sauce, combing clam juice with olive oil and wine!
stop heat on sauce
cover, let sit
add in spaghetti and stir
on each plate:
drizzle olive oil on each plate
add in fresh parsley
serve with white wine