Spaghetti with Clams

Method

1. In a large pan, heat a generous amount of good olive oil. Add two cloves of garlic sliced thinly and a small pinch of chili pepper. Sauté gently over low heat until the garlic begins to sizzle but not color.
2. Add the clams, well drained, to the pan. Increase heat to medium and cover. As the clams open one by one, transfer them to a bowl, keeping the liquid in the pan. Discard any clams that remain closed.
3. Strain the liquid from the pan through a fine-mesh sieve into a clean bowl to remove the garlic, chili, and any sand. Return the strained liquid to the pan.
4. Meanwhile, cook the spaghetti in boiling salted water until very al dente (about 2–3 minutes less than the package time). Reserve some pasta cooking water.
5. Transfer the very al dente spaghetti directly into the pan with the clam liquid. Add a ladle of pasta cooking water. Increase the heat and cook, stirring vigorously, until the pasta is al dente and the liquid has reduced to a creamy consistency (risottatura). Add more pasta water if needed.
6. Reduce heat to low. Return the reserved clams (with shells) to the pan. Toss everything together for a minute to heat the clams through.
7. Sprinkle generously with fresh chopped parsley. Drizzle a final touch of raw extra-virgin olive oil. Toss once more and serve immediately.