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1
In a heavy 10-12 inch skillet, heat the olive oil until a light haze forms over it.
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2
Stir in the garlic and cook over moderate heat, stirring constantly, for about 30 seconds.
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3
Pour in the clam broth and wine and boil briskly over high heat until the foam disappears and the liquid has reduced to about 3/4 cup.
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4
Remove from heat and set aside.
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5
In a large kettle or soup pot bring the water and salt to a bubbling boil over high heat.
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6
Drop in the spaghetti and stir it gently with a wooden fork or spoon for a few moments to prevent the strands from sticking to one another or the bottom of the pot.
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7
Boil over high heat, for 7-12 minutes, or until the pasta is tender.
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8
Test it by tasting a strand; it should be soft but al dente-that is, slightly resistant to the bite.
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9
Immediately drain the spaghetti into a large colander, lifting the strands with a fork to be sure it is thoroughly drained.
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10
Transfer the spaghetti to a large heated serving bowl and toss it with the soft butter.
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11
Bring the sauce in the skillet to a boil over high heat and add the clams.
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12
Cook the clams, turning them constantly, for 1 or 2 minutes.
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13
Then pour the clams and sauce over the spaghetti, sprinkle with parsley, and toss together with two large forks until all the ingredients are well mixed.
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14
Taste and season with salt and white pepper.
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15
Serve at once.
