To prepare spaghetti with clams, start by checking if the clams have sand of them and if they do wash them well.
Then open them one by one on a cutting board and if dark sand come out of it, it means that the clam will be full of sand and you will have to be thrown out. Eliminate even those with the broken shell.
Then place the clams in a colander placed over a bowl and rinse several times under running water.
Pour a little olive oil in a large pot and a clove of peeled garlic and fry it for a few minutes.
Drain the clams well and pout them into the pan, cover with the lid and turn on the flame.
Drain the clams (7) and keep the cooking liquid that has formed.
Then boil plenty of water and salt to cook the spaghetti. While the pasta is cooking, finely chop the parsley then in a large skillet, pour a little olive oil and a whole clove of garlic (optional), then pour the cooking liquid from the clams filtered and let it thicken for a few minutes.
Then add the chopped parsley and drain the spaghetti halfway through cooking. Continue cooking the spaghetti in the pan, like a risotto and add the clams.
Then add the remaining parsley and if necessary you can add a ladle of the cooking water. Turn off the heat and serve thespaghetti alle vongole when they are hot.