Spaghetti alla Vongole

Spaghetti alla Vongole (Spaghetti with clams)
Serves 4

1 kg (2 lbs) pounds small fresh clams, scrubbed
60 mL (1/4 cup) olive oil
2 - 4 small cloves garlic, thinly sliced
60 mL (1/4 cup) Italian (flat) parsley, minced (reserve 30 mL /2 Tbsp for garnish)
7.5 mL (1/2 tsp) dried red pepper, crumbled
500 g (1 lb) of spaghetti
125 mL (1/2 cup) dry white wine
60 mL (1/4 cup) fresh lemon juice
Freshly ground black pepper, to taste

Heat the oil in a large pan or Dutch oven over medium-high heat. Add sliced garlic and sauté until light brown, about 1 minute. Add clams and parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open; about 6 minutes (discard any that do not open).
Meanwhile, cook pasta in large pot of boiling salted water until al dente. Drain. Add pasta to clam mixture and toss to coat. Season with pepper. Transfer to large bowl. Sprinkle with parsley and serve.