This is a simple, but delicious dish you can make at your home here at the http://www.starloftspgh.com
1 dozen littleneck clams
1 lbs of thin spaghetti
1/2 bunch of parsley
2 of garlic clove
extra-virgin olive oil
salt to taste
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 out; transfer them to a plate, change the water, which will have become cloudy, and add a pinch of salt. Be careful not to break the shells during this process.
Trim the parsley, removing only the leaves; wash and dry with a paper towel and finely chop. Crush and mince 1 garlic clove.
Bring water to a boil in a large pot. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before al dente. Reserve 1 cup pasta cooking water.
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.
After a few seconds, add the drained clams: cook them for 1-2 minutes until they start to open, then add 3 small ladlefuls of pasta cooking water.
Drain the spaghetti and transfer to the pan with the clams. Cook together for 1 minute, adding extra water pasta cooking water if needed. Cook until the pasta is al dente and a dense sauce forms due to the starch being released from the clams. Top with chopped parsley to taste and serve.