Garlic Vermicelli with Clams

Method

1. Place the clams in a large pot with a glass of water. Cover and cook over high heat until all clams have opened.
2. Remove from heat immediately. Take the clams out of the pot and place them in a bowl to stop cooking.
3. Strain the cooking liquid through a fine sieve to remove any sand.
4. Shell the clams and discard the shells.
5. Cook the spaghetti in boiling salted water for half the time indicated on the package.
6. Meanwhile, take a whole head of garlic, cut it in half, remove the skin, and chop it coarsely.
7. In a saucepan, add the chopped garlic and the strained clam cooking liquid (including the water used to open the clams).
8. Add chopped parsley and a little black pepper (be cautious not to overdo it as the pepper is strong).
9. Add the shelled clams to the saucepan.
10. When the spaghetti is half-cooked, drain it (reserve some pasta water if needed) and transfer to the saucepan.
11. Finish cooking the spaghetti in the clam broth over high heat, stirring constantly, until the pasta is al dente and a creamy sauce forms.
12. Serve immediately.