Spaghettone with Clams

Method

1. Fill a large pot with water, bring to a boil, and add a generous pinch of salt.
2. Add the spaghettoni to the boiling water and cook for exactly 2 minutes, then turn off the heat. Let the pasta finish cooking in the residual hot water for the remaining time indicated on the package (e.g., if total cooking time is 13 minutes, let it rest off heat for 11 minutes).
3. While the pasta cooks, prepare the clams: check each clam for a black line on the shell, which indicates sand; discard any that are sandy. Place the clams in a bowl of salted water to purge for a few minutes, then drain.
4. In a large pan, heat a generous amount of extra-virgin olive oil. Add whole garlic cloves and parsley stems, and sauté until fragrant.
5. Add the clams to the pan and stir. Deglaze with a splash of white wine and let the alcohol evaporate.
6. Cook until all the clams have opened. Remove most of the clams from their shells, keeping a few in the shell for decoration. Set aside.
7. After the pasta has rested off heat, drain it (reserving a little pasta water if needed) and transfer it to the pan with the clam cooking liquid. Toss vigorously over low heat to create a creamy emulsion (cremina).
8. Add the shelled clams back into the pan and mix gently. Adjust salt if necessary.
9. Plate the spaghettoni, garnish with a few whole clams and fresh parsley leaves. Serve immediately.