1 Kg (2.2 lbs) medium size clams, with shells.
320 gr (11 ounces) spaghetti
1 glass dry white wine
4/5 tablespoons extra virgin olive oil
Coarse sea salt
A pinch of dry ground chilli
2 cloves garlic
1 tablespoon fresh minced parsley
1 - First of all soak the whole clams in a large bowl with cold water and with a handful of coarse sea salt for two hours, changing the water 3/4 times, eliminating the sand laying on the bottom of the bowl.
2 - Wash the clams under running water, discarding the ones with open or broken shells.
3 - Put them in a skillet over high heat with a glass of dry white wine and a clove of garlic, whole, peeled and pressed. Cover and cook about 5 minutes, until all shells are open.
4 - Eliminate the clams with closed shells and set aside to cool.
5 - Remove 3/4 of the clams from their shells, filter the clams sauce in a strainer lined with gauze and set aside.
6 - Meanwhile set a pot with water to boil over high heat. When water boils, add a handful of coarse sea salt, let water boil against and add spaghetti. Stir to separate them.
7 - Peel the garlic clove, cut it in two lengthwise and remove the heart. Chop it.
8 - In a large skillet, put 4/5 tablespoons of oil, a pinch of chili and the chopped garlic. Set over medium heat.
9 - When oil starts sizzling, add all the clams, with and without shell. Stir to mix with the other ingredients.
10 - After 5 minutes, remove the spaghetti using tongs or drain them in a colander over another pot and put water over heat again to keep it boiling.
11 - Add the spaghetti in the skillet with clams. Pour the clams sauce strained and stir until absorbed.
12 - Stir in a ladle of boiling water, when completely absorbed, pour another until spaghetti are done.
13 - The spaghetti will be done in about 5/7 minutes according to the cook time stated on the pasta packaging. At the end, dust the spaghetti with fresh chopped parsley. Serve immediately.