Spaghetti alle vongole

Place the Fresh clams (vongole veraci) in a large bowl with cold water and 5 grams of Fine sea salt. Let them soak for at least 2 hours, changing the water every 30 minutes, to purge any sand. Discard any clams that are open and do not close when tapped.

Bring a large pot of water to a rolling boil for the Spaghetti. Add the remaining 5 grams of Fine sea salt to the boiling water.

While the water heats, finely mince the Garlic and chop the Fresh flat-leaf parsley.