Step 1

A garlic press makes quick work of uniformly mincing the garlic, which in turn ensures that the garlic browns evenly. Serve with a salad for a light, quick supper.

Step 2

Combine 1 tablespoon garlic and oil in 8-inch nonstick skillet. Cook over low heat, stirring occasionally, until garlic is pale golden brown, 5 to 7 minutes. Off heat, stir in pepper flakes; set aside.

Step 3

Bring 1 quart water to boil in large pot. Add pasta and 1 teaspoon salt and cook, stirring frequently, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add remaining ¼ teaspoon garlic, clams, anchovies, lemon juice, reserved garlic-oil mixture, and reserved cooking water. Stir until pasta is well coated with oil and no water remains in bottom of pot. Add Parmesan and parsley and toss to combine. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.