Spaghetti with Clams

Method

1. In a pot, add extra virgin olive oil, whole garlic cloves, and parsley stems. When garlic is golden, add the lupini clams. Deglaze with a splash of dry white wine and add water. Cover and let the clams open to create a broth.
2. Separate the parsley leaves from the stems. Stems are used for the sauté, leaves are chopped for finishing.
3. Remove impurities (foam) from the broth and filter.
4. In a pan, add oil, garlic, and parsley stems. Sauté, then remove garlic and stems. Add the true clams (vongole veraci), cover, and let them open. As soon as they start to open, remove them one by one to prevent overcooking.
5. Shell half of the clams, leaving the other half whole.
6. Use the clam broth as cooking water for the pasta. Cook the pasta in the broth, adding broth gradually (risotto style).
7. When the pasta is cooked, add the shelled clams, chopped parsley, and lemon zest. Mix.
8. Plate and serve.