Spaghetti with Clams

Method

1. Check the clams after purchase by tapping the bottom of each shell on a work surface to see if any sand comes out (the fishmonger usually does this, but it's good to double-check).
2. In a pan, heat a drizzle of extra virgin olive oil and brown a clove of garlic.
3. Add chili pepper (optional) if desired.
4. Add the clams, well drained to avoid splashes, let them heat up, then deglaze with a splash of white wine.
5. Once the wine has evaporated, add a ladle of hot pasta cooking water, cover with a lid, and wait for the clams to open.
6. Discard any clams that do not open; do not try to force them open as they may contain sand or be dead.
7. Remove all clams from the pan, reserving the liquid (sauce) in the pan. Set aside some whole clams for decoration and shell the remaining ones.
8. Add a bit of the pan sauce to the shelled clams to keep them moist.
9. Cook the spaghetti in boiling salted water until al dente.
10. When the pasta is al dente, turn the heat to high under the pan with the clam sauce, then drain the pasta directly into the pan.
11. Add a splash of pasta water and finish cooking in the pan, stirring slowly and gently to create a creamy emulsion. (For a less creamy version, drain the pasta one minute earlier and give it a quick toss.)
12. When the pasta is almost done, add the shelled clams.
13. Add finely chopped parsley (abundant), then a drizzle of raw extra virgin olive oil and toss.
14. Plate the spaghetti and decorate with the reserved whole clams.