Spaghetti with Clams | America's Test Kitchen

Ingredients

• 36 littleneck clams (3 to 4 pounds), scrubbed
• 1 cup dry white wine
• 1 pound spaghetti
• Table salt for cooking pasta
• ⅓ cup extra-virgin olive oil , plus extra for drizzling
• 6 garlic cloves , sliced thin
• 6 anchovy fillets
• ¼ teaspoon red pepper flakes
• ¼ cup chopped fresh parsley
• 2 tablespoons unsalted butter
• Lemon wedges