Pasta with Clams

Method

1. Purge the clams: soak them in cold water with coarse salt for at least one hour. Use 35g of salt per liter of water.
2. Rinse the clams well under cold water. In a pan, open them with parsley stems, oil, and chili pepper. Cook for 2-3 minutes, no longer.
3. Remove the clams from the pan. Shell half of them, leaving the rest in the shell.
4. Prepare garlic confit: place two whole heads of garlic in the oven at 200°C for 20 minutes.
5. Cook the pasta al dente.
6. Risotto the pasta with the clams and garlic confit (finish cooking the pasta in the pan with the clam sauce).
7. Add chopped parsley and serve.