Spaghetti with Clams

Method

1. To purge the clams, soak them in water with salt (30g salt per 1L water) for some time, then rinse.
2. Check each clam: press it; if it resists, it's alive; if it opens, it contains sand – discard it.
3. Bring a pot of lightly salted water to a boil and add the spaghetti.
4. In a large pan, heat abundant olive oil. Add crushed garlic, a piece of chili, and an anchovy fillet. Let the anchovy dissolve in the oil.
5. Add the clams and fish fumet. Cover the pan.
6. As soon as the clams begin to open, remove them from the pan.
7. Filter the cooking liquid to remove any sand residue.
8. Shell some of the clams, leaving a few whole for decoration.
9. When the spaghetti are about 2 minutes from being al dente, transfer them to the pan with the clam sauce. Finish cooking in the sauce.
10. Add chopped parsley and the shelled clams. Toss well.
11. Serve with the whole clams on top.