To remove sand, soak clams in water for at least 1 hour and change the water at least three times.

Throw away clams which are broken or opened.

Wash and chop the parsley.

Peel the garlic cloves.

In a stewpot, bring salted water to boil with coarse salt.

Throw pici and cook according to the indications on the packaging so that they are al dente.

In a pan, heat the olive oil over high heat with the crushed garlic and the chopped onion.

Add the clams and three-quarters of the parsley and sauté.

Lower the heat and cover.

When all the clams are open, add the white wine and cook for 1 minute.

One minute before the recommended end of cooking pasta, set in a bowl 2 ladles of water

Drain the pasta and finish cooking in the pan with the clams.

If necessary, add some cooking water to bind the mixture.

Sprinkle with parsley, pepper and toss.

Serve immediately in soup dishes.