Steps

1. Check the clams for dirt, damage, and cracked shells. Key Tip: Choose fresh clams and purge them of sand if necessary. Many are pre-purged nowadays.
   🕒 00:28
2. Prepare the garlic and red chili pepper.
   🕒 00:51
3. Prepare the Italian parsley.
   🕒 04:25
4. Boil the pasta (linguine or spaghetti) for a shorter time than usual, about 5 minutes.
   🕒 05:22
5. Heat the clams in a frying pan until they open, then remove and keep warm.
   🕒 07:58
6. Reserve the liquid from the clams. Add pasta cooking water as needed. If it's too salty, add more water to adjust.
   🕒 08:05
7. Combine the cooked pasta and the clam liquid in a pot and simmer. This helps the starch from the noodles thicken the sauce to the right consistency. Key Tip: The pasta should ideally be slightly firmer than al dente.
   🕒 05:50
8. Stir in the Italian parsley at the end to enhance the flavor.
   🕒 04:30
9. Plate the dish and drizzle with extra virgin olive oil.
   🕒 04:49