Spaghetti with Japanese Clams

Method

1. Do not thaw the frozen clams; keep them frozen until cooking.
2. Heat a large pan over medium-high heat with a generous amount of extra virgin olive oil.
3. Add a few parsley stalks and 3 crushed garlic cloves to the oil. Sauté until fragrant.
4. Add the frozen clams directly to the pan (they will splatter). Immediately cover with a lid.
5. Cook over medium-high heat until the sizzling subsides and the pan is quiet.
6. Remove the lid. Discard the parsley stalks and garlic cloves.
7. Sprinkle a little dried oregano over the clams.
8. Add a splash of white wine, a fresh chili pepper (whole or sliced), and some chopped parsley leaves. Cover again and cook over medium heat for 2-3 minutes, or until the clams open.
9. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until about 3-4 minutes less than al dente (undercooked).
10. Using a fine-mesh strainer, filter the clam cooking liquid into a bowl, removing any impurities. Set the clams aside (keep them warm).
11. Drain the spaghetti (reserve some pasta water) and transfer it to the pan containing the filtered clam juice.
12. Finish cooking the pasta in the clam juice over medium heat, adding a ladle of pasta water as needed, until the pasta is al dente and the sauce becomes creamy (mantecatura).
13. Return the clams to the pan, tossing everything together for about 30 seconds to combine.
14. Serve immediately, drizzling with extra virgin olive oil, and topping with fresh chili slices and chopped parsley.