Spaghetti with Clams Risotto-Style

Method

1. Wash the lupini di mare (clams) and place them in a bowl of cold water with coarse salt. Let them purge for 4 to 12 hours, changing the water every 4 hours until no sand remains.
2. Crush a clove of garlic and put it in a wok with peperoncino (chili) and a drizzle of extra virgin olive oil. Sauté until the garlic is golden.
3. Drain the clams well and add them to the wok. Reduce the heat.
4. Add a splash of Brut sparkling wine and some chopped parsley. Cover and cook until the clams open.
5. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti for 2 minutes.
6. When the clams have opened, remove them from the wok and set aside. Strain the cooking liquid through a fine sieve.
7. Return the strained liquid to the wok and bring to a boil. Add the drained spaghetti (after 2 minutes of cooking).
8. Continue cooking the spaghetti in the wok, adding a ladleful of the reserved pasta cooking water at a time. Cover the wok each time you add water to keep the temperature even.
9. While the pasta cooks, extract the clam meat from the shells and set aside.
10. When the pasta is almost done (about 1½ minutes left), add the clam meat and a little of the cooking liquid. Toss the pasta vigorously to create a creamy emulsion.
11. Turn off the heat, add chopped parsley, toss again, and let rest for 30 seconds. Toss once more.
12. Plate the pasta, garnish with raw chopped parsley, a drizzle of olive oil, black pepper, and a few whole clams.