2 celery ribs , peeled and cut into small dice4 medium garlic cloves , finely mincedTwo cans chopped or minced clams, clams and liquid dividedLemon wedges, for servingIn a 12-inch stainless steel skillet, melt 2 tablespoons of butter over medium heat, and swirl pan until foaming subsides.
In a pot of salted, boiling water, cook spaghetti, stirring frequently, until about 4 minutes shy of the way you like your pasta cooked . When spaghetti is almost at that point of doneness, bring pan of clam sauce to a boil over high heat. Using tongs, transfer spaghetti to pan with clam sauce, distributing pasta so it is mostly submerged in sauce. Cook, tossing and stirring occasionally, until pasta is cooked to your liking and sauce has thickened slightly, about 4 minutes. Taste for seasoning, and add salt if necessary.
Turn off heat, add remaining butter and parsley, and toss and stir spaghetti vigorously to incorporate parsley and emulsify butter into sauce. Divide pasta among four serving plates, spooning sauce and clams evenly over each portion. Garnish with celery leaves, and serve immediately, passing lemon wedges, for squeezing, at the table.
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