Spaghetti with Clams

Method

1. Check the clams: tap each one to check for sand or broken shells. Discard any that are sandy or broken.
2. Give the clams a quick rinse under cold water.
3. In a large pan, heat olive oil (preferably Ligurian) with parsley stems, garlic cloves cut into pieces, and a chili pepper.
4. Add the clams to the pan, cover, and cook over high heat until they open. As soon as they open, remove them with tongs to a plate to prevent overcooking. Reserve the cooking liquid.
5. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions (about 11 minutes) until al dente.
6. Remove and discard the garlic and parsley stems from the clam cooking liquid. Strain the liquid through a paper towel or fine mesh strainer to remove any impurities.
7. In a clean pan, heat a little fresh olive oil and add a halved garlic clove. Cook until golden, then remove the garlic.
8. Add the strained clam liquid and the chili pepper. Let it simmer off the heat to reduce slightly.
9. When the pasta is al dente, transfer it directly to the pan with the clam liquid. Add a handful of the reserved clams (some shelled, some whole) and chopped fresh parsley. Toss over high heat to emulsify the sauce.
10. Continue tossing until the pasta is creamy and well coated. Serve immediately, garnishing with the remaining clams and a sprinkle of parsley.