| How To Cook: |
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1. In a heavy 10- to 12-inch skillet, heat the olive oil until a light haze forms over it. Stir in the garlic and cook over moderate heat, stirring constantly, for about 30 seconds.
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2. Pour in the clam broth and wine and boil briskly over high heat until the foam disappears and the liquid has reduced to about ¾ cup. Remove from the heat and set aside.
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3. In a large kettle or soup pot bring the water and the salt to a bubbling boil over high heat.
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4. Drop in the spaghetti and stir it gently with a wooden fork or spoon for a few moments to prevent the strands from sticking to one another or the bottom of the pot.
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5. Boil over high heat, stirring occasionally, for 7 to 12 minutes, or until the pasta is tender.
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6. Test it by tasting a strand; it should be soft but al dente-that is, slightly resistant to the bite. Immediately drain the spaghetti into a large colander, lifting the strands with a fork to be sure it is thoroughly drained.
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7. Transfer the spaghetti to a large heated serving bowl and toss it with the soft butter. Bring the sauce in the skillet to a boil over high heat and add the clams.
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8. Cook the clams, turning them constantly, for 1 or 2 minutes. Then pour the clams and sauce over the spaghetti, sprinkle with parsley, and toss together with two large forks until all the ingredients are well mixed.
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9. Taste and season with salt and white pepper. Serve at once.
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