Spaghetti with clams

Preparation:

Preparation: Wash the clams and put them to drain for about 6 hours in a basin full of sea water or in water to which you have added, for each litre, 30 g of coarse sea salt. After this time put them in a colander and wash them thoroughly under running water. Boil the water for the pasta and, waiting for it to boil, take a nice large pan and brown the garlic and chilli pepper in the oil. As soon as the garlic has browned, pour in the wine and after a minute add the clams. Turn often and, once opened, taste them to see if there is a need to add salt. Cook the spaghetti al dente, drain them leaving them very wet and pour them into the pan with the clams. Cook over high heat, sprinkle with parsley and serve immediately.