For 4-6 servings:

• 400 g spaghetti
• 1 kg clams
• 2 cloves garlic
• a small bunch parsley
• dry white wine (optional)
• extra-virgin olive oil, salt, 1 chilli pepper

Clean the shellfish under cold running water, then steep in salted water for half an hour to get rid of any sand. This is very important and should be done with care as the sauce will not be filtered. In a pot heat several spoonfuls of oil, 1 chopped garlic clove, the chilli and a little wine if desired; add the clams, cover the pot and allow the clams to open. In the meantime cook the spaghetti in salted water, drain when al dente and transfer to the pot with the clams. Mix over a low heat and sprinkle with a mixture of chopped garlic and parsley. Turn off the heat and serve.