Ingredients

• 2 pounds of fresh clams (e.g., littlenecks), cleaned

• 1 pound of spaghetti

• 2–4 cloves garlic, finely grated or sliced

• 1 bunch fresh parsley, finely chopped

• 1 lemon

• 6–8 tablespoons of extra virgin olive oil

• Sea salt (for pasta water, sparingly elsewhere)

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Instructions

1. Purge the clams
   Soak in cold salted water for 1–2 hours. Drain and rinse.

2. Build the flavor base
   Heat olive oil over low heat. Add garlic and half the parsley.
   Keep it gentle without browning. You want a mixture, not frying.

3. Cook the clams
   Add clams, toss to coat. Raise heat slightly to medium-low.
   Add a small splash of water, cover, and cook 4–5 minutes until the clams are opened.

4. Separate and strain
   Remove clams. Strain the liquid through a very fine mesh or a fine cheesecloth. This step is critical to remove the grit.

5. Cook pasta
   Boil spaghetti in salted water until just shy of al dente.

6. Rebuild the sauce
   Return strained clam liquid to the pan over low heat. Add a squeeze of lemon (lightly—don’t overpower).

7. Combine
   Transfer pasta directly into the pan. Add a splash of pasta water. Toss vigorously to create a shiny blend.

8. Finish
   Add clams back in. Add remaining parsley and a drizzle of olive oil. Adjust seasoning last.

9. Enjoy!