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Paccheri and Clams
- 6 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, minced, divided
- Pinch of crushed red pepper flakes
- 1 1/2 pounds littleneck clams or steamers (about 24), scrubbed
- 1/2 cup white wine
- Kosher salt
- 12 ounces tube pasta, preferably paccheri
- 3 tablespoons chopped flat-leaf parsley
Directions:View on Bon Appetit
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