Ingredients for 6 people
Leave to soak for at least 3 hours the clams in water at room temperature with coarse salt, about twotablespoons per liter of water.
Drain gently from impurities.
Chop and place in plenty of parsley 1 / 2 cup oil, let it soak for at least 30 min.
Mince one clove of garlic and fry gently with 4 tablespoons of olive oil and parsley, add the clams and cover. Cook over high heat for a few minutes, until the shells are open.
Add the remaining oil, parsley, stir and cover again (if you like a little 'pepper or chili) Just skip the spaghetti is cooked with the liquid of clams (avoiding the bottom) and all the clams.