Pasta With Fresh Littleneck Clams

Bring a large pot of salted water to a boil and cook the pasta until almost cooked through. Drain the pasta.

In a large skillet over medium heat, heat the oil, garlic, parsley and chili peppers just until the garlic starts to sizzle. (Do not let the garlic brown or it will become bitter.)

Increase the heat to medium-high, add the wine and clams and toss to combine. Cover the pan and cook until the clams open. Use a slotted spoon to transfer the clams to a bowl as they open; cover to keep warm. Remove and discard any clams that do not open.

Remove the pan from the heat, taste the sauce remaining in the pan and, if desired, season with salt to taste. Add the drained pasta to the pan, toss gently to coat, return to medium heat and cook for a minute or two until the pasta has absorbed some of the sauce. If desired, add the butter and toss until it melts. Divide the pasta among individual bowls and top each with about a dozen clams. If any sauce remains in the pan, spoon it over the pasta and clams. Serve immediately.