Ingredients
1 stick unsalted butter, room temperature
1 tablespoon mashed Garlic Confit (from about 6 cloves)
1 teaspoon finely grated lemon zest
Kosher salt
Kosher salt and freshly ground pepper
12 ounces spaghetti
6 cloves garlic, very thinly sliced
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon crushed red-pepper flakes
8 ounces cherry tomatoes (1 1/4 cups), halved
1 cup dry white wine, such as Soave
1/2 cup bottled clam juice, such as Bar Harbor
2 pounds very small clams, such as cockles
3/4 cup packed coarsely chopped parsley, plus more for serving
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
Preparation
Roasted-Garlic Butter: Mash together butter, garlic confit, and lemon zest. Season with salt. Refrigerate in an airtight container up to 2 weeks, or freeze up to 3 months. (Makes 1/2 cup.)
Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
Meanwhile, heat garlic with oil in a large straight-sided skillet over medium-high until just golden brown, 2 to 3 minutes, transferring each slice to a plate when browned. Add pepper flakes and tomatoes to skillet; cook until tomatoes soften a bit, about 3 minutes.
Add wine and bring to a boil; cook until reduced by half, 1 to 2 minutes. Add clam juice and return to a boil. Add clams, cover, and cook 20 seconds. Uncover and cook, removing clams to a large bowl as they open, 3 to 4 minutes. Discard unopened clams.
Add pasta, parsley, 1/2 cup pasta water, and 3 tablespoons garlic butter to skillet (reserve remaining garlic butter for another use). Cook, stirring, until pasta is cooked through, about 2 minutes. Remove from heat. Add cheese and stir, adding more pasta water as needed to create a silky sauce. Pour over clams; toss to combine. Drizzle with oil and sprinkle with garlic slices and more cheese and parsley; serve.
