Firstly, we need to clean the clams. Put them in a large bowl and fill it with fresh water and then add some salt. Recreating this micro environment , they will open and start to eject the dirt and sands they have inside. It's important to do this because a little grain of sand can really damage your teeth. Another good tip to get them opened is the "silence", so do not be noisy and do not toss the water. Leave them alone for a while; some say 1/2 an hour is enough and some say 4-5 hours, but personally I have found that after a couple of hours they can be ready for the next stage.
After a couple of hours of salty water immersion, give them a good rinse under fresh running water.
Then, put them into a very hot pan.
Add the white wine, close the pan with a lid and let the heat (high heat) to open them all. Cook them until the are open and discard those that do not open at all.
With the pan closed, hold the lid down and shake the pan so that all the clams receive the same amount of heat; otherwise the ones that remain in the top may not open because the do not receive enough heat.
When the clams open, they will release the liquid they have inside.
Filter the liquid into a small bowl.
Then, set the filtered liquid aside.
Take 1/4 of the clams available, remove the meat and chop them.
Then, chop the garlic and the chilli. If the chilli is "very hot", may be you can chop half of it (or even less) because this dish should be mildly hot.
Sweat off the garlic and chilli together (medium heat).
When the garlic starts to change colour, add the chopped clams.
Immediately after the chopped clams, add the rest of the clams.
Now, raise the heat from medium to high and add the filtered water.
Cook for about 5 minutes.
About 30 seconds before turning the heat off, add the parsley and…
…season with salt.
Meanwhile your pasta was already boiling. When the pasta is al dente, drain it and add it to the pan containing the clam sauce.
Toss and stir everything together on high heat for about 40 seconds.
Serve it and remember, a good glass of chilled white wine is the perfect accompaniment.Buon appetito!Note: I suggest not using any Parmesan or Pecorino Romano cheese on pasta served with fish sauces because it would alter the subtle flavour of the seafood.