1 lb very fresh clams
10 oz of spaghetti (about two-thirds of a box)
1 handful of sea salt, for the pasta water
3 cloves of garlic
1 handful of parsley, chopped
5 oz of dry white wine
5 tablespoons of Mistral oil
Salt and pepper to taste
Coarsely chop the garlic, and put it in a 4 quart pot to fry with the 5 tablespoons of Mistral. Immediately put 3 quarts of water on to boil on a high fire. Wash the clams well. When the garlic begins to become golden, add the clams. Keep the fire on medium at all times. Cover the clams. After 4 minutes, add the white wine, and leave uncovered until the alcohol has evaporated. Cover the clams, and leave cooking for another 4 minutes, then turn off the fire, and leave covered.
In the meantime, the water will have come to a boil. As soon as this happens, add the salt and pasta. Stir well so as to dissolve the salt, and taste the water: it should taste pretty salty. Don’t cover, and boil the pasta for as long as is suggested on the box, minus two minutes. When the pasta is ready, drain it in a colander, and add it immediately to the clams. Finish cooking the pasta with the clams for two minutes at a high heat, stirring gently a few times. Turn off the fire, add the chopped parsley, mix gently once more, and serve.
You will probably want some fresh bread, such as ciabatta or pugliese, since this pasta has a very flavorful and abundant sauce.