Serves 6: 1 kg of clams, 400 grams of thick spaghetti, 1 clove of garlic, parsley, Extra-virgin olive oil Integrale Moletto, salt.
To prepare: Wash the clams under running water and place in a large casserole dish. Place on the fire over a high flame and wait until the clams open. Stir from time to time. When ready shell them leaving some whole for the final decoration. Then filter through a strainer to separate the cooking liquid, carefully avoiding, even join the bottom, where it will be deposited much of the sand.
Wash the parsley, select the leaves and chop them finely. In a large skillet (preferably a wok), add oil and garlic and just fry over gently. Then remove the garlic. Join much of the cooking liquid from the clams. Boil the pasta in salted water and drain again very al dente. Skip the drained pasta into the pan over high heat (wok) seasoning and turn frequently until completion of the pasta cooking. When almost cooked, add the clams and, if necessary, the remaining part of the cooking liquid of the clams. Combine the chopped parsley and eventually a little part of extra-virgin olive oil and serve.

Recommended wine: Pinot Bianco Igt Veneto Orientale