Spaghetti with Clams

Method

1. Purge the clams: dissolve 30 g of salt in 1 liter of cold water, add the clams, and leave for 2–3 hours so they release sand.
2. In a large pan, heat a generous amount of extra virgin olive oil and add a lightly crushed garlic clove. Sauté gently until fragrant, without burning.
3. Add the fish stock to the pan and let it reduce slightly.
4. Add the purged clams to the pan, cover, and cook over high heat until they open (about 3 minutes). Discard any clams that remain closed.
5. Meanwhile, cook the spaghetti in plenty of salted boiling water until very al dente (about 1 minute less than package time). Reserve some pasta water.
6. Remove the garlic clove from the pan and transfer the clams and their liquid to a clean pan or save the sauce, discarding any grit.
7. Drain the spaghetti and transfer it to the pan with the clams. Add a little of the reserved fish stock or pasta water and finish cooking for 1 minute, stirring constantly so the pasta absorbs the flavours.
8. Turn off the heat, stir in chopped parsley and a drizzle of extra virgin olive oil. Serve immediately on warm plates.