Prepare all ingredients. Chop chili or peperoncino coarsely.

Soak clams in water with 1 tbsp coarse salt to clean them.

Cut garlic cloves in half.

Boil 800ml water with 1 tbsp salt and 1 tbsp olive oil.

Cook spaghetti in boiling water until al dente.

Reserve 2 ladles of pasta water and drain the cooked spaghetti.

Heat olive oil in a pan and sauté garlic and chili for 2 minutes over medium heat.

Add clams to the pan.

Pour reserved pasta water into the pan and increase heat to high.

Cover the pan and cook for 3 minutes until clams open.

Add cooked spaghetti to the pan and season with salt and pepper. Stir-fry for 2 minutes over medium heat.