Steps

• Gently rinse the clams (being careful not to break the shells) and place them in a large bowl, add a little salt, cover generously with water, mix and let them purge in water and salt for about half an hour (this helps to eliminate impurities and small sand residues).

  Once the clams are purged, peel, remove the green central core, and finely chop 2 garlic cloves. Peel also the other garlic clove and if you like, smash it.

  Remove the seeds from the chili pepper and chop it.

  Chop some parsley as well and set it aside.

  Put a high-edged pot on the fire with plenty of water to cook the spaghetti on low flame so while it boils you will have time to prepare the sauce and broth.

  Place a large pan on the fire with plenty of oil (a little more than you would normally use for another sauce), add the chopped garlic and the whole clove, the chopped chili pepper (you can also omit it), lightly brown the garlic (be careful not to burn it, I recommend), turn off the heat, remove the whole garlic clove and let the oil cool for a moment.

  Rinse and dry the clams (this will prevent splashes of boiling oil everywhere) and add them to the pan with the garlic, turn the heat back on and cover with a lid, as soon as the clams are all open (they should not cook, but only open otherwise they would dry out), add the white wine and let the alcohol evaporate over high heat and turn off the heat.

• Remove the clams, more than half shelled (keep the shells) and put them together with the others with the shell in a bowl, set them aside.

  Filter the cooking base and put it back in the pan with a little chopped parsley.

  Place a pot on the fire, put the clam shells in, a bit of parsley (not the chopped one), and some water to cover everything by 3 inches, bring to a boil, then leave it on low heat (this will be the broth we will need during cooking).

  Start cooking the spaghetti in boiling salted water (it will only be needed to soften them), when there are 7 minutes left before the cooking time indicated on the package take them with tongs and transfer them to the pan with the clam cooking base along with a small ladle of clam shell broth, continue cooking the pasta this way while stirring constantly and adding the clam shell broth little by little, we will cook the spaghetti like risotto, releasing the starch from the pasta that will eventually make everything creamy, never let them dry too much, always keep a little clam shell broth at the bottom.

  After 5 minutes, add the clams and a drizzle of oil, continue cooking adding the clam shell broth and as soon as the spaghetti is al dente, add more parsley, stir and serve immediately.

• The spaghetti with clams are ready to be enjoyed… ENJOY YOUR MEAL!

  P.S. If you want a special touch, also add the grated zest of 2 untreated lemons, one part you add to the preparation at the beginning together with the garlic and chili pepper, the other part at the end of the preparation, when you add the last parsley 😉

  Try also the version with cherry tomatoes, you can find it CLICKING HERE.

• CLICK HERE TO LIKE MY FACEBOOK PAGE, every day for you lots of recipes.
  JOIN CLICKING HERE MY FACEBOOK GROUP.
  CLICKING HERE YOU CAN FOLLOW ME ON INSTAGRAM
  CLICKING HERE YOU CAN FOLLOW ME ON PINTEREST
  ENABLE PUSH AND MESSENGER NOTIFICATIONS, YOU WILL RECEIVE MY RECIPES FOR FREE EVERY DAY ON YOUR SMARTPHONE.
  And if you prepare one of my recipes, send me a photo, I will gladly publish it on my Facebook page.

  TO RETURN TO THE HOME CLICK HERE.