If you use fresh clams, start the preparation by putting the fresh clams to depurate for at least two hour in salted water (for each liter of water you will pour a tablespoon of coarse salt), in the fridge. This will help to remove any sandy residue.

After this time has past, wash the clams under cold running water and beat them one at a time on a flat surface. In this way, the empty or dead ones will open and you will be able to throw them away. Also discard any clams with broken or open shells.

Take a large pan with high sides and put in the well drained clams with 2 cloves of garlic.

Cover with a lid and leave on high heat until all the clams have opened. It will take between 5 and 10 minutes for them all to open.

At that point, turn up the heat an fade with the white wine. Keep going until the alcohol has evaporated.

Turn off the heat and remove the clams from the pan. Set them aside and shell half of the clams. Strain the clam cooking water through a colander and collect it in a glass.

At this point boil some salted water for the pasta.

In another pan, brown over low heat the garlic cut into rounds with a little chili pepper if you like to add the clams, the water filtered previously and flavor for a few minutes.

Finely chop some parsley. Drain the pasta, which you had previously put to cook, very al dente and season it directly into the pan with the clams, keeping the heat low and letting it flavor well until the spaghetti with clams have become well creamy. If necessary, add more oil and a little cooking water to the pasta.

Serve the pasta with clams very hot with a twist of pepper and parsley.

Enjoy!