To prepare our spaghetti with clams with tomato sauce, put the clams in a covered pan over high heat to make them open. Immediately add the parsley stalks, 1 clove of garlic and the wine.

When the clams have opened, shell them, except for some that we will keep aside in their shell. We then take a fine mesh colander and filter the cooking liquid.

Remove the skin and seeds from the tomatoes and cut the pulp into chunks. In a pan, put a tablespoon of extra virgin olive oil together with the chilli and the remaining garlic divided in half. Let it all season until the garlic is golden. At this point, add the tomato and cook for about 10 minutes.

In the meantime, let’s cook the spaghetti in plenty of salted water. Take the previously filtered cooking sauce and let it reduce until you get 2 tablespoons that we will add to the tomato sauce in the last minutes of cooking. We mix well and season with salt then, just before turning off the heat, add the clams. With the fire out, add the rest of the oil and the parsley.

Drain the spaghetti, preferably “al dente” (not overcooked), and season them immediately with the clam sauce; we decorate our spaghetti with clams in tomato sauce with the clams left in the shells and serve.