Spaghettini with corn and clams

Ingredients:

• 340 gr. spaghettini
• 3 tbsp extra-virgin olive oil + extra for drizzling
• 4 cloves garlic, thinly sliced
• 20 small clams (about 0.9 kg), washed with a brush
• 3/4 cup dry white wine
• 2 ears of corn, cut off the kernels and set the ears aside
• 1/4 - 1/2 tsp red pepper flakes
• 3 tablespoons unsalted butter
• Grated zest of 1 lemon
• 1/4 cup chopped fresh parsley

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of the pasta cooking water and discard the rest.
2. Meanwhile, heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the garlic and cook, stirring, until golden brown, about 3 minutes. Add the clams, wine, corn kernels and cobs, red pepper flakes, and 1/2 teaspoon salt; cover, increase the heat to high, and cook until the clams open, about 7 minutes. Discard the corn cobs and any unopened clams.
3. Add the butter, lemon zest, and pasta to the pan with the clams; stir for about 1 minute. Add a little of the reserved pasta cooking water to thin the sauce if the pasta seems dry. Add the parsley and season with salt and pepper to taste. Serve drizzled with olive oil.