Prepare the ingredients. Rinse the clams under running water. Clean and cut the garlic into thin slices. Chop the parsley.
Heat a pot of water, add salt and cook the spaghetti for a few minutes less than the instructions. We will finish cooking together with the clams.
Heat oil in a large, deep pan, add black pepper and garlic and fry for about half a minute until the garlic starts to turn yellow. Do not burn under any circumstances, as it will burn.
Add the parsley (reserving some for serving), wine and clams. Cover and leave to simmer for 3-4 minutes until all the clams have opened. Move the pan every now and then so that they all get enough heat.
Scoop the spaghetti out of the pot and add to the pan with the clams. Add a couple of tablespoons of the water in which the pasta was cooked and finish cooking, stirring occasionally. Add the remaining parsley and serve on plates. Delicious! You can smell the sea in this recipe I used spaghetti pasta because it is better known and more common, but it is just as well made with linguine pasta. Linguine, like spaghetti, is a type of long, thin pasta, only flatter and thicker.
