Please avoid adding any cream to this dish as it will ruin the dish. The oil and the juices coming out of the clams as they open and cook forms a wonderful sauce which is all you need.
1 1/2lbs/750g clams in their shells
Coarse grained salt
1 lemon cut in half
6 Fl oz/175ml Fattoria Terranova Extra Virgin Olive Oil
3 Large garlic cloves chopped
500g of Garofalo Linguine or Spaghetti
Salt and freshly ground pepper
20 large sprigs of flat parsley leaves only coarsely chopped
Rinse the clams several times under cold running water. Soak the clams for 30 minutes in a bowl of cold water with a tablespoon of coarse grained salt and the squeezed lemon halves.
Drain and rinse the clams again under cold running water. Place a stock pot of cold water over a medium heat to cook the pasta, and place a deep sauté pan containing the oil and the garlic over a medium heat.
When the oil is barely warm, sauté the garlic, then add the clams turning the heat up and cover. Cook for 3 minutes shaking the pan several times.
By this time the water for the pasta should be boiling. Add salt to taste then add the pasta and cook until al dente.
Season the clams well with salt and pepper and add the parsley and chilli flakes. By this time all the clams should be open-throw away any that are still closed. Cover the sauté pan and cook for 4 minutes more, mixing frequently.
Drain the pasta, add it to the sauté pan and mix very well to coat the pasta with the juices.
Transfer the contents to a large serving platter, sprinkle with parsley and serve hot with the clams still in their shells.