Bucatini alle Vongole

1. Purge the Clams: If your clams aren't already purged, soak them in a bowl of cold salted water for at least 30 minutes, or up to 2 hours. This helps them spit out any sand. Rinse thoroughly before cooking.
2. Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the bucatini and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
3. Sauté Aromatics: While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the thinly sliced garlic and crushed red pepper flakes. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
4. Deglaze and Add Clams: Pour in the white wine and clam juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the purged clams, cover the skillet, and cook for 5-7 minutes, or until all the clams have opened. Discard any clams that did not open.
5. Combine and Finish: Add the drained bucatini directly to the skillet with the clams and sauce. Add the chopped fresh parsley. Toss everything together, adding a splash of the reserved pasta water as needed to create a glossy sauce that coats the pasta. Season with salt and fresh black pepper to taste.
6. Serve: Serve immediately, garnished with extra fresh parsley if desired.