dinner: spaghetti with clams ("spaghetti con vongole")

Ingredients:
1 lb littleneck clams in shell (I got them from New May Wah Market on Clement St.)
1 lb dry spaghetti
1 large clove garlic, sliced
1/2 teaspoon chili flakes
1 tablespoon olive oil
1/2 cup white wine
1/2 cup chicken stock
4 tbsp unsaled butter, slightly softened
a handful furikake seasoning
pepper
salt

Directions:
1. In a medium bowl, cover the clams with about 3 percent salted water. Place the bowl in a cool dark place for 2-3 hours to allow them to expel sand and dirt. Wash under running cold water, gently scrubbing shells clean.
2. In a large pot with salted boiling water, cook the spaghetti until tender.
3. Meanwhile, heat the oil over low heat in a large frying pan. Add the sliced garlic and chli pepper and cook until fragrant, at least 5 minutes. When the garlic slices are turning golden, add the calms and rest of the ingredients. Cover and cook for approximately 10-15 minutes, or until calms are cooked. Discard any clams that did not open. Turn the heat to high, add in the cooked spaghetti and stir.
4. Arrange on serving plates and sprinkle with the furikake seasoning.

This recipe is modified version of 'Fight the Fat Foodie’s Recipe' and 'Izakaya, the Japanese Cookbook by Mark Robinson'.