Spaghetti with Clams

Method

1. Purify the clams by soaking them in cold water with coarse salt for 45–50 minutes to remove sand.
2. Take a clove of garlic, cut it roughly, and place it in a pan with a drizzle of extra virgin olive oil.
3. Add cherry tomatoes cut into small pieces and begin to sauté.
4. Chop the parsley finely and add half of it to the pan.
5. Cook the spaghetti in salted boiling water.
6. Drain the clams from the purging water, rinse under cold water, and add them to the pan.
7. Add a splash of sparkling white wine, sauté briefly, then cover and cook until the clams open.
8. Remove the opened clams, pass the cooking liquid through a strainer back into the pan to eliminate any remaining sand.
9. Drain the spaghetti al dente (three-quarters cooked) and add it to the pan with the sauce.
10. Finish cooking the pasta in the sauce, adding a little pasta water if it becomes too dry, or a pinch of flour if too liquid.
11. When one minute remains, add the reserved clams and the remaining parsley, plus a drizzle of extra virgin olive oil.
12. Cover so all ingredients reach the same temperature, then serve with a final sprinkle of raw parsley and olive oil.