Soak clams in 3.5% saltwater overnight to remove sand. Chop parsley leaves roughly and stems finely. Slice garlic thinly and deseed chili.

Heat pure olive oil in a pan over medium heat, sauté garlic and chili until lightly colored. Add clams and white wine, then cover with a lid.

Once clams open, add parsley stems and half of the pasta water. Cook pasta 2 minutes less than package instructions and add to the pan.

Mix pasta with clams, letting it absorb the clam juices. Gradually add remaining pasta water until pasta reaches desired texture.

Season with black pepper and taste. Add salt if needed.

Add extra virgin olive oil and mix to emulsify the sauce.