Spaghetti with Clams

Method

1. Beat the clams one by one to check if they contain sand, then soak them in salted water.
2. In a pan, heat extra virgin olive oil and sauté crushed garlic and chili. Add a stem of parsley and cook until fragrant.
3. Optionally, add a few cherry tomatoes (just a few) and cook briefly.
4. Add the clams to the pan, cover with a lid, and cook over high heat until they open. Remove the clams as they open to prevent overcooking.
5. Filter the cooking liquid from the pan through a strainer to remove any impurities or sand, then set aside.
6. Shell most of the clams, keeping a few with shells for decoration. Return the shelled clams to a bowl with a little of the filtered liquid to keep them moist.
7. Cook the spaghetti in boiling salted water until al dente. While the pasta cooks, add the filtered sauce to a pan and heat it.
8. Drain the pasta and transfer it to the pan with the sauce. Finish cooking the pasta in the sauce, adding a little pasta water as needed to keep it slightly loose. Do not overcook.
9. Add the shelled clams to the pan and toss gently.
10. Finish with a handful of fresh chopped parsley, tossing to combine. The parsley should be added at the very end to preserve its freshness.
11. Plate the pasta, decorate with the reserved clams in their shells, and serve immediately.