Ingredients for 4 people

240 g of spaghetti

1 kg of clams

2 sprigs of parsley

2 cloves of garlic

4 tablespoons extra virgin olive oil

Black pepper of reel or mortar

Salt only for the water

Purge the clams from the sand putting them to soak in water for at least 3 hours. Best if you can do this operation in seawater. A good move is to beat a few times on each clam a cutting board by holding it with two fingers with the rhyme opening down. Then let them open in a covered pan with a clove of garlic and a sprig of parsley. When clams are opened, strain the clams liquid through a sieve lined with a wet napkin and keep aside.

Sauté the garlic in hot oil. When the garlic start to brown, add the clams, 4 tablespoons of their filterd liquid and let reduce for a minute.

Remove the garlic and pepper generously.

Add the spaghetti and a sprig of finely chopped parsley while stir.