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- 36 littleneck clams (the smaller the better)
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic
- 1 ounce Canadian bacon or 1 ounce smoked ham, thinly sliced
- 1⁄4 teaspoon hot pepper flakes
- 1⁄2 cup dry white vermouth or 1⁄2 cup dry white wine
- 1 cup bottled clam broth or 1 cup fish stock
- 1 baking potato, peeled and cut into 1/4 inch dice (about 1/2 pound)
- 8 ounces spaghetti (spaghettini and linguini can be used)
- 1⁄2 flat leaf parsley, chopped
- Bring 4 quarts of water to a boil in a large pot for cooking pasta.
- the clam shells under cold water with a stiff bristle brush.
- Heat the olive oil in a large nonstick skillet. Add the garlic and cook over a medium heat until fragrant but not brown, about 1 minute. Stir in the bacon and pepper flakes and cook for 1 minute. Add vermouth and bring to a boil.
- Add the clam broth, and bring to a boil.
- Stir in the potatoes and clams, tightly cover the pan, and cook until the shells open and the potatoes are tender, about 8 minutes.
- Cook the spaghetti in the boiling water until al dente, about 8 minutes.
- Drain the pasta in a colander.
- Stir it into the sauce and cook until thoroughly heated and coated with sauce, about 2 minutes.
- Stir in the parsley and serve at once.