Pasta with Clams and Artichokes

Method

1. Heat a little olive oil in a pan. Add some parsley stems and a garlic clove. Once hot, add the clams, cover, and cook for 2-3 minutes until they open.
2. Clean the artichokes by removing the outer leaves and the inner choke. Cut them into wedges and place in acidulated water (water with lemon juice) to prevent browning.
3. In another pan, heat more olive oil and sauté the artichoke wedges until golden and tender. Set aside.
4. In the same oil (or a clean pan), add breadcrumbs and chili powder. Toast until golden and crispy, then set aside.
5. Shell the clams, reserving a few beautiful ones for decoration. Filter the clam cooking water through a fine sieve.
6. Cook the pasta in salted boiling water until al dente. Reserve some pasta water.
7. In the pan used for the clams, add a bit of the filtered clam water and some pasta water. Add the drained pasta, shelled clams, chopped parsley, and sautéed artichokes. Toss well over heat.
8. Serve the pasta topped with the crispy breadcrumbs and the reserved whole clams. Finish with extra parsley if desired.