Spaghetti with clams                      (Spaghetti alle vongole)

To prepare the spaghetti with clams, start by cleaning. Make sure there are no broken or empty shells, they should be discarded. Then go knock them against the sink, or possibly on a 1 chopping board. This operation is important to check that there is no sand inside: the healthy bivalves will remain closed, those full of sand will instead open. Then place the clams in a scolapasta resting on a bowl and rinse. Place the scolapasta in a bowl and add plenty of coarse salt. Soak the clams for 2-3 hr

After the time the clams will have purged any sand residue. In a saucepan, heat a little oil. Then add a clove of garlic and, metre this flavors, drain the clams well, rinse them and dip them in the hot pan. Cover with the lid and cook for a few minutes over a high heat.

The clams will open with heat, then shake the pan from time to time until they have fully uneleded. As soon as they are all open turn off the flame immediately, otherwise the clams will cook too much. Collect the juice by draining the bivalves and do not forget to discard the garlic. Meanwhile, cook the spaghetti in plenty of boiling salted water and drain them halfway through cooking.

Then pour the dressing into a pan, add the spaghetti and continue cooking using a little cooking water. In this way you will risotto the pasta. At the end of cooking also add the clams and chopped parsley. One last flay and the spaghetti with clams are ready: serve now!