Spaghetti with Clams Veraci

Method

1. In a pan, heat olive oil with garlic and a pinch of chili pepper.
2. Meanwhile, cook the spaghetti in boiling salted water until al dente.
3. Add the clams to the pan and cook until they open, removing them as they open to prevent overcooking. Set aside.
4. Once all clams are opened, discard any that remain closed.
5. In the same pan, add more oil, garlic, chili pepper, and the tomatoes (about 4). Sauté briefly.
6. Add a splash of pasta cooking water and the filtered clam liquid. Bring to a simmer.
7. Return the clams (with shells) to the pan.
8. Drain the spaghetti and add to the pan. Toss well to combine.
9. Finish with fresh parsley and a drizzle of raw olive oil.
10. Serve immediately, placing the clams on top.