Ingredients

For the Clams and Sauce:

• 2.2 lbs (1 kg) fresh clams
• 1 clove garlic, chopped
• 1 handful fresh parsley, finely chopped
• ½ cup (120 ml) dry white wine
• Salt, to taste

For the Pasta:

• 1.6 lbs (750 g) spaghetti
• Salt, for pasta water

Step-by-Step Instructions

1. Purge the Clams:

1. Place the clams in a large bowl with cold water and a generous handful of coarse salt.
2. Cover and refrigerate for at least 3 hours to remove any sand.

2. Prepare the Garlic and Parsley:

1. Wash the parsley and finely chop it along with the garlic.
2. Reserve half of the mixture for later use.

3. Cook the Clams:

1. Rinse the clams thoroughly under running water to remove any remaining sand.
2. Place the clams in a large frying pan, cover with a lid, and cook over medium heat until they open completely, about 5–7 minutes.
3. Discard any clams that do not open.

4. Make the Sauce:

1. In a separate frying pan, heat a drizzle of olive oil over medium heat.
2. Add half of the chopped garlic and parsley mixture, and sauté until fragrant, about 1 minute.
3. Using a slotted spoon, transfer the cooked clams to the pan with the garlic and parsley.
4. Strain the clam liquid through a fine-mesh sieve to remove any sand, then add it to the pan with the clams.
5. Deglaze with white wine, season lightly with salt, and cook over medium heat for 2–3 minutes.

5. Cook the spaghetti:

1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti until al dente, according to package instructions.

6. Combine and Serve:

1. Drain the spaghetti and add it to the pan with the clams and sauce.
2. Toss over medium heat for 1–2 minutes to coat the pasta evenly.
3. Add the remaining garlic and parsley mixture for a fresh burst of flavor.
4. Serve immediately, garnished with additional parsley if desired.