Linguine with Clams Neapolitan Style

Method

1. Bring a pot of salted water to a boil and cook the linguine until al dente. Reserve some pasta cooking water.
2. In a large pan, heat olive oil and add garlic and chili pepper. Let them flavor the oil.
3. Add a little pasta cooking water to the pan, then add the clams. As they open, remove them individually and set aside.
4. Once all clams have opened and been removed, start a new sauce base in the same pan: add more olive oil, garlic, and chili.
5. Add four tomatoes and a few sprigs of parsley.
6. Add a little more pasta cooking water.
7. Filter the liquid released by the clams and add it to the pan.
8. Add the drained linguine to the pan and finish cooking, tossing to combine.
9. Shell two of the reserved clams and add the meat to the pasta; also add some clams with their shells.
10. Garnish with fresh parsley and a drizzle of raw olive oil. Serve with the clams and shells generously on top.