Spaghetti with Clams

Method

1. Bring a large pot of salted water to a boil and add the spaghetti.
2. In a wide pan, heat a drizzle of extra virgin olive oil over medium heat and add the parsley stems and whole garlic cloves.
3. Meanwhile, clean the clams: soak them in salted water, or shake them in a large container of water to remove sand. Discard any clams that remain open or show a black line when tapped on paper.
4. When the garlic is fragrant, remove the parsley stems and add the clams to the pan. Cover immediately to help them open.
5. After a few minutes, deglaze with a small glass of dry white wine (such as Malvasia). Continue cooking covered until the alcohol evaporates and all clams have opened.
6. Remove the garlic cloves. Shell about half of the clams, leaving the rest in their shells. Discard any clams that remain closed.
7. When the pasta is al dente, drain it, reserving some pasta water. Strain the clam cooking liquid through a fine sieve to remove any sand.
8. Add the strained clam liquid to the pan, then add the pasta. Toss vigorously over low heat to create a creamy emulsion, adding a little pasta water if needed.
9. Turn off the heat, add a final drizzle of raw extra virgin olive oil, and fold in the shelled clams.
10. Serve immediately, garnished with a few clams in their shells and some chopped fresh parsley (if desired).