Spaghetti with Clams: Traditional Italian Recipe

Let's start with the least glamorous part, but one that's absolutely essential. Check the clams one by one: any with cracked shells or shells that are already open should be discarded immediately.

The clams that are still closed deserve a quick test. Give the shell a firm tap against a cutting board or the edge of the sink. If it opens and releases sand or dirt, discard it without a second thought. The others are ready for their little bath.

Rinse the clams thoroughly under cold running water, then transfer them to a bowl filled with cold water and coarse salt. Let them purge for 2-3 hours so they can release any sand trapped inside.

Once the clams have finished purging, rinse them again and drain them well.

Pour a generous drizzle of extra virgin olive oil into a large pan and add the garlic clove. Let it warm over low heat for 2-3 minutes, just long enough to infuse the oil with its aroma. It should turn lightly golden, not charred: burnt garlic does not forgive.

Turn up the heat and add the clams to the pan. Immediately cover with the lid and cook for 3-5 minutes, gently shaking the pan from time to time.

As the shells start to open, keep an eye on them. As soon as the clams are open, turn off the heat. Don't cook them any longer than necessary, otherwise they can become tough and rubbery.

Set the clams aside and carefully strain their cooking liquid through a fine-mesh sieve. That's basically the sea in concentrated form, so whatever you do, don't throw it away.

Meanwhile, finely chop the parsley and keep it ready.

Bring a large pot of water to a boil and add salt, but don't go overboard: the clam liquid will already bring plenty of flavor.

Cook the spaghetti and drain them halfway through the cooking time indicated on the package. They should still be quite al dente because they will finish cooking directly in the pan.

Before draining them, remember to reserve at least one cup of pasta cooking water. Keep it close: it's going to help us create that creamy texture.

Pour the strained clam liquid into the pan and return it to the heat. Add the spaghetti, drained halfway through cooking, and start tossing them.

Continue cooking for the remaining time needed to finish the pasta, adding a little pasta cooking water as needed. Toss the spaghetti frequently: the starch they release, together with the clam liquid, will gradually create the glossy, velvety creaminess we're looking for.

No cream, no butter and, above all, no cheese. The pasta earns its creaminess all by itself.

When the spaghetti are finally al dente and the sauce has reached a beautifully creamy consistency, return the clams to the pan.

Add a generous grind of black pepper and gently toss everything together for 30-60 seconds, just long enough to bring everything back to the same temperature without overcooking the clams.

If the pasta looks a little too dry, add another small splash of pasta cooking water and keep going. It's always better to add it little by little than to end up with soup.

Turn off the heat, add the freshly chopped parsley and give everything one final good toss.

Serve immediately, making sure the clams and sauce are evenly distributed among the portions.

Spaghetti with clams do not like to wait: get them to the table right away, while they're hot, creamy and still smell like the sea.