Spaghetti alle Vongole Recipe

0 Put clams in water and add salt to clean them and purge any sand or grit. Shake them and change the water twice. Remove all broken clams and set aside.
1 In a large pot of salted water, cook the spaghetti al dente, or 2 minutes less than the manufacturer's suggested cooking time.
2 Meanwhile, in a large skillet, sauté the garlic with olive oil and parsley over low heat.  Add the clams and the white wine. Cover to steam for about 5 to 8 minutes, depending on the size of your clams.
3 Give the pan a good shake and discard the ones that have not opened up.
4 When ready, reserve a cup of the cooking water, drain the spaghetti, and add it to the clams and toss until they are all well-coated. Add some of the reserved cooking water if they are too dry.
5 Stir in more parsley and let the pasta rest for less than a minute to absorb the flavors.