To prepare spaghetti with clams, start with cleaning. Make sure there are no broken or empty shells as these need to be discarded. Proceed lightly tap them against the sink. This operation is important to check that there is no sand inside: healthy clams will remain closed, those full of sand will open. After that, place the clams in a colander placed on a bowl and rinse them. Place the colander in a bowl and add plenty of coarse salt. Leave the clams to soak in for 2-3 hours.

After the time has elapsed, the clams will have purged any residual sand. Put some oil in a pan and heat it. Then add a clove of garlic and, while it cooks, drain the clams well, rinse them and dip them into the hot pan. Close with the lid and cook for a few minutes over high heat.

The clams will open with the heat, so shake the pan from time to time until they are all completely open. As soon as they are all open, turn off the heat immediately, otherwise the clams will overcook. Collect the juice by draining the clams and don't forget to discard the garlic. Meanwhile, cook the spaghetti in plenty of boiling salted water and drain halfway through cooking.

Then pour the sauce into a pan, add the spaghetti and continue cooking using a little cooking water. When ready, add the clams and chopped parsley. One last flame and the spaghetti with clams are ready to be served and eaten