Spaghetti with clams

Preparation:

Preparation: The clams must be purged of the sand for half a day, changing the water frequently (the water must be salted). Then you open them in a large saucepan over high heat with a little oil, garlic and chilli pepper; when they are open (the shell takes on a pink colour) add the white wine and flaky tomatoes, and correct the salt (consider that the clams are already salty on their own). at the end of cooking add the parsley (leaves, not minced). Spaghetti well al dente you will sauté with the clams after having drained them well.