Spaghetti with Clams

Directions

1. Discard any partially opened or cracked clams.
2. In a separate saucepan melt the butter over medium heat. Stir in the flour to form a roux. Constantly stir for about 8 to 10 minutes until the roux is the color of peanut butter. Make sure it does not burn. If it does burn start this step over. Remove the roux to a bowl and set aside.
3. In a stockpot bring enough water to cook the pasta to a boil. Add salt to the boiling water. Place spaghetti in the boiling water and cook uncovered for 7 minutes or al dente.
4. In a large stockpot heat the olive oil over a medium heat. Add the garlic and red pepper flakes. Cook for about 45 seconds.
5. Add the clams. Cover and cook for about 5 to 8 minutes until the clams are steamed open. Discard any of the clams that do not open or are partially opened.
6. Splash with the white wine and add the chicken broth.
7. Stir in the roux and Italian parsley.
8. Drain the al dente spaghetti and add to the clams. Saute for one to two minutes.
9. Serve immediately.