Spaghetti with Lupini Clams

Method

1. Clean the lupini clams: beat each one against paper to check for sand. Discard any that leave a black trail.
2. Put a large pot of salted water on to boil. Add spaghetti and cook until very al dente (about 17 minutes), reserving cooking water.
3. In a large pan, heat a moderate amount of olive oil over low heat. Add finely chopped garlic and parsley stems. Cook gently until fragrant, without browning.
4. Raise heat, add the lupini clams, cover, and let them open for 2-3 minutes.
5. Add fresh chili rings. Do not add white wine; instead add a ladle of pasta cooking water, cover again until clams are fully open.
6. Turn off heat. Remove the clams from their shells, reserving a few in shells for garnish. Strain the cooking liquid through a fine mesh sieve to remove any sand.
7. Place the shelled clams in a bowl and moisten with a little of the strained liquid.
8. Drain the pasta (it should be very al dente) and reserve more cooking water.
9. Return the pan to low heat, add the strained clam liquid and the pasta, along with a splash of pasta water. Toss vigorously to emulsify and create a creamy sauce.
10. Add the shelled clams and toss to combine.
11. Sprinkle with fresh chopped parsley and toss once more.
12. Plate the pasta, garnish with reserved clams in shells and an extra dusting of parsley.