Spaghetti with Telline Clams

Method

1. Place the telline clams in a large bowl with cold water and add about 2 tablespoons of coarse salt per liter of water. Let them purge for 2–3 hours at room temperature (or in the refrigerator).
2. After purging, rinse the clams thoroughly under running water.
3. In a large pan, add olive oil (preferably garlic-infused) and the parsley stems. Heat gently to infuse the oil, then remove and discard the stems.
4. Add the cleaned clams to the pan (and optionally a few cherry tomatoes). Cover and cook for a few minutes until the clams open.
5. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until al dente, draining 2 minutes before the indicated time.
6. Once the clams are open, add a splash of pasta cooking water, turn off the heat, and keep the pan covered to keep the clams moist.
7. Transfer the drained spaghetti to the pan with the clams. Toss over medium heat until the pasta is well coated in the creamy sauce.
8. Sprinkle with chopped fresh parsley and drizzle with a little extra virgin olive oil. Serve immediately.