Paccheri with Razor Clams, Lemon and Toasted Bread with Parsley

Method

1. Place the razor clams in a pan with olive oil, garlic, chili pepper, and parsley stems. Add a splash of white wine or water and let them open over high heat.
2. Once the clams have opened, remove them from the shells and set aside. Filter and reserve the cooking liquid.
3. In the same pan, add a little more olive oil, sliced garlic, and chili pepper. Sauté gently.
4. Add the grated zest of the lemon and the reserved clam liquid. Let it reduce slightly.
5. Meanwhile, cook the paccheri in a large pot of boiling salted water until al dente.
6. Toast the bread slices, then crumble or cut into small cubes. Mix with chopped fresh parsley and a drizzle of olive oil.
7. When the pasta is ready, transfer it to the pan with the clam sauce. Toss well, adding a little pasta water if needed for creaminess.
8. Return the clams to the pan, stir briefly, then serve the paccheri topped with the toasted bread and parsley mixture.