Preheat Oven to 350 degrees F (175 degrees C).
Fresh Clams (15)
in cold water for 20 minutes, shaking the bowl every few minutes. When in freshwater, the clams will push the salt water and sand out of their shells. Drain the water once the time has passed.
Country White Bread (4 oz)
into ½-inch pieces. Pulse the bread cubes and
Garlic (3 cloves)
in a food processor until a fine crumb forms.
Spread breadcrumb mixture to a baking sheet, drizzle with olive oil and then bake until crisp, 15-20 minutes.
Thinly Slice the remaining
Garlic (9 cloves)
. Remove stems from
Italian Flat-Leaf Parsley (1/2 bunch)
then finely chop the leaves.
Extra-Virgin Olive Oil (1/2 cup)
to a wide frying pan on medium-low heat. Add the sliced garlic until it is golden brown and fragrant, cook for 3-5 minutes.
In a large pot, bring water to a boil. Lightly salt the water with
Kosher Salt (2 Tbsp)
Spaghetti (8 oz)
2-3 minutes less than the package instructions. The pasta will finish cooking in the pan with the clams.
Crushed Red Pepper Flakes (1/2 tsp)
to the pan. Stir and continue to cook for another 30 seconds. Reduce heat to medium-low and add
Dry Vermouth (1/2 cup)
, cook until it reaches a light simmer.
Add the live clams to the pan and cover. Cook until clams open up fully, about 10 minutes. Remove any that didn't open and discard.
Add the cooked Pasta, chopped Parsley, and
Lemon Juice (1 Tbsp)
and stir to combine. Season with
Salt (to taste)
Ground Black Pepper (to taste)
. Sprinkle about half of the bread crumbs over pasta and toss to combine.
Serve immediately, with additional parsley and more breadcrumbs if desired.