Add parsley and butter and toss until butter is melted. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes. Add 1 cup pasta cooking liquid and bring to a boil. Using tongs, transfer pasta to pot with clam liquid. Using a ladle or heatproof measuring cup, scoop out about 2 cups pasta cooking liquid. Step 5Ĭook pasta in boiling water 5 minutes. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. Cover and cook until clams are open, 5–7 minutes (about 4 minutes for cockles). Quickly stir in wine and simmer until only a couple of tablespoons of liquid are left in pot. red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Heat ¼ cup oil in Dutch oven over medium. Using a mandoline if you have one (if not, use a really sharp knife), very thinly slice remaining 9 garlic cloves. Add lemon zest, season with salt, and toss to combine set aside. Add breadcrumb mixture and cook, stirring often, until crumbs are golden and crisp, 5–7 minutes. oil in a large Dutch oven over medium-high. Add bread and pulse several times until fine crumbs form. Meanwhile, pulse 3 garlic cloves in a food processor until chopped. Diamond Crystal salt and 10 cups water to a boil in a large pot.

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