Spaghetti with clams

To prepare spaghetti with clams, start with cleaning. Make sure there are no broken or empty shells, they will be discarded. Then beat them against the sink, or possibly on a cutting board 1. This operation is important to verify that there is no sand inside: healthy bivalves will remain closed, while those full of sand will open. Then place the clams in a bowl 2 and rinse them. Add the coarse salt 3.

Leave the clams to soak for 2-3 hours 4. After this time the clams will have purged any residual sand, drain and rinse them 5. In a saucepan, heat a little oil. Then add a clove of garlic 5 and let it brown.

Then dip the clams into the hot pan 7. Close with the lid 8 and let it cook for a few minutes on a high flame. The clams will open with the heat, so shake the pan occasionally until they are fully open. Meanwhile, finely chop the parsley 9.

As soon as all the clams are open 10 turn off the heat immediately, otherwise the clams will cook too much. Cook the spaghetti in plenty of lightly salted water 11for half the cooking time indicated on the package. Meanwhile filter the clams 12placing a bowl underneath and remembering to remove the garlic.

In this way you will collect the cooking water from the clams in the bowl 13. Transfer it to the pan where you cooked the clams 14 and as soon as the spaghetti is ready, drain it, keeping the cooking water aside. Transfer them to the pan with the sauce 15.

Add a ladle of cooking water 16season with pepper 17 and finish cooking the spaghetti, adding more water as needed. When they are ready, add the clams 18.

Also add the parsley 19skip briefly 20 and serve your spaghetti with clams immediately 21.