Place a large pan of salter water over a high heat and bring to a boil. Add the spaghetti and cook according to the packet instructions until the spaghetti is al dente.
1 lbs spaghetti
Drain the pasta retaining a mug of the pasta water.
Add a large frying pan over a medium high heat and add the oil. When hot, add the garlic and red pepper flakes and cook until the garlic has turned golden. Normally with 2 minutes.
5 cloves garlic, ¼ cup olive oil, ½ tsp red pepper flakes
Add the clams and the chicken stock, place a lid on the pan and simmer until the clams have opened. No more than 5 – 7 minutes normally.
36 large clams, ¼ cup chicken stock
Add the spaghetti and toss together getting everything coated.
Add the mascarpone and stir in the melt and reduce the heat to a medium while the spaghetti takes on the flavour of the liquid. Taste and adjust seasoning if needed. Literally no more than one minute.
salt, pepper, 2 tbsp mascarpone
Serve immediately with a sprinkle of the parsley in pre warmed bowls.
½ bunch parsley
Notes
Throw away any clams that do not open. It means that they are not fresh.