A delightful pasta dish featuring a flavorful clam sauce enhanced with fresh herbs and a hint of lemon.
Drain the canned clams, reserving the juice in a bowl.
Reserve the clam juice as it adds a rich flavor to the sauce.
Heat the olive oil in a saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the minced garlic to the saucepan and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the reserved clam juice, dried basil, and red pepper flakes. Bring to a boil.
Adjust the amount of red pepper flakes to your spice preference.
Reduce the heat and simmer the sauce for 3 minutes.
Simmering allows the flavors to meld together beautifully.
Add the clams and the juice of one lemon to the saucepan. Cook until heated through.
Avoid overcooking the clams to keep them tender.
Cook the pasta according to package instructions. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Combine the cooked pasta and clam sauce in a large serving bowl.
Toss well to ensure the pasta is evenly coated with the sauce.
Garnish with chopped parsley, grated Parmesan cheese, and freshly ground black pepper.
Serve immediately for the best flavor and texture.
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