Tagliatelle and Clams 3 Steps
In a large pot of boiling salted water, cook the tagliatelle until al dente, then drain the pasta well.
While pasta is cooking, in a large, deep skillet or pot, heat the olive oil. Add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and 1/4 cup water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open because this means they are bad.
Add the tagliatelle and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the tagliatelle absorbs some of the juices, about 1 minute. Transfer the tagliatelle and clams to plates or shallow bowls and serve. Feel free to finish with a squeeze of lemon and extra salt.