Spaghettini with Corn and Clams - Championship Catering

Ingredients

• Kosher salt
• 12 ounces spaghettini
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 cloves garlic, thinly sliced
• 20 littleneck clams (about 2 pounds), scrubbed
• 3/4 cup dry white wine
• 2 ears of corn, kernels removed, cobs reserved
• 1/4 to 1/2 teaspoon red pepper flakes
• 3 tablespoons unsalted butter
• Grated zest of 1 lemon
• 1/4 cup chopped fresh parsley
• Freshly ground pepper