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To remove sand, soak clams in water for at least 1 hour and change the water at least three times.
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Throw away clams which are broken or opened.
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Wash and chop the parsley.
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Peel the garlic cloves.
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In a stewpot, bring salted water to boil with coarse salt.
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Throw pici and cook according to the indications on the packaging so that they are al dente.
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In a pan, heat the olive oil over high heat with the crushed garlic and the chopped onion.
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Add the clams and three-quarters of the parsley and sauté.
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Lower the heat and cover.
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When all the clams are open, add the white wine and cook for 1 minute.
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One minute before the recommended end of cooking pasta, set in a bowl 2 ladles of water
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Drain the pasta and finish cooking in the pan with the clams.
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If necessary, add some cooking water to bind the mixture.
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Sprinkle with parsley, pepper and toss.
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Serve immediately in soup dishes.