Spaghetti with clams

Check the shells and discard any cracked or open ones that don't close under pressure. Rinse the clams under cold water, scrubbing the surfaces to remove sand and crust. Make sure there are no fractured or unresponsive mollusks.

Soak the clams in very cold water with a handful of coarse salt per liter and refrigerate them for 2–3 hours. Change the water if it becomes very cloudy. Drain and rinse thoroughly: the resulting water should be free of any visible sand residue.

Heat 2–(3 tbsp) 3 tablespoons of oil in a shallow pan wide and brown it clove of garlic whole until lightly browned, without burning. Remove it, pour in the clams, raise the heat and cover. Cook for 3–5 minutes, shaking the shallow pan, until the shells open; discard any that remain closed.

Collect the liquid released by the clams and strain it through a fine sieve to remove any residual sand. Meanwhile, bring plenty of water for the pasta to a boil and add very little salt: the liquid from the clams will already provide much of the flavor.

Place the spaghetti in boiling water and cook for about half the time indicated on the package. Drain them when they are very tender. al denteThe surface should be soft, while the center should retain a firm, opaque core. Keep the cooking water available.

Transfer the spaghetti with tongs into the shallow pan of the clams. Add a ladle of cooking water and a ladle of filtered liquid, then sauté over medium heat-high for 30–60 seconds. The sauce is ready when it appears glossy, fluid, and adheres to the pasta, without being dry.

Turn off the heat or lower it to low and add freshly ground black pepper and chopped parsley. Divide the spaghetti among the plates, top with a few whole clams and finish with a drizzle of olive oil raw, off the heatServe immediately, while the sauce is still emulsified.