Step 1

In a large bowl or pan, soak the clams in lightly salted water for at least 2 hours; every 30 minutes, use your hands to gently drain them without stirring up any sand that has filtered to the bottom of the pan; transfer them to a plate, change the water, and add a pinch of salt. Be careful not to break the shells during this process.

Step 2

Trim the parsley, removing the leaves only; wash and dry with a paper towel and finely chop. Crush and mince 1 garlic clove.

Step 3

Cook spaghetti in a large pot of boiling salted water, stirring occasionally. Drain about 2 minutes before al dente. Reserve 1 cup pasta cooking water.

Step 4

Meanwhile, in a pan large enough to hold the clams and spaghetti, sauté the garlic with 4 Tbsp. oil for 30 seconds, then add the parsley.

Step 5

After a few seconds, add the drained clams: cook for 1-2 minutes until they start to open, then add 3 small ladlefuls of pasta cooking water.

Step 6

Drain the spaghetti and transfer directly to the pan with the clams. Cook until the pasta is al dente and a creamy sauce forms due to the starch being released. Add extra water pasta cooking water if needed. Top with chopped parsley to taste and serve.