Spaghetti with Telline Clams

Method

1. Purge the telline: submerge them in cold water just enough to cover, add a generous amount of salt. Let rest for 30-40 minutes, then drain, rinse, and repeat the process 3-4 times (total 1-1.5 hours). This removes sand.
2. Bring a large pot of salted water to a boil. Add the spaghetti (spaghettone) and cook for exactly 2 minutes. Turn off the heat and let the pasta sit in the hot water for the remaining cooking time (about 8-9 minutes or according to package directions) until al dente.
3. Meanwhile, in a large pan, heat a generous amount of extra-virgin olive oil. Add whole garlic cloves crushed with your hand, and parsley stems (leaves reserved). Let the oil infuse over medium heat.
4. Once the oil is hot, add the purged telline. Sauté for a few moments. Add a splash of white wine and let the alcohol evaporate.
5. Add the cherry tomatoes, cut into quarters, and let the clams open. Stir occasionally.
6. Once the clams have opened (discard any that remain closed), remove the parsley stems and garlic cloves if desired.
7. Drain the pasta (it should be al dente) and add it to the pan with the clams. Turn the heat to high. Add a splash of pasta cooking water and toss vigorously to create a creamy emulsion. Season with salt if needed.
8. Plate the spaghetti, garnish with fresh parsley leaves and a drizzle of extra-virgin olive oil. Serve immediately.