Pasta with clams

Directions

1. First you have to put the clams in salted water for at least 2 hours, to flush the sand. After at least two hours, rinse the clams under running water and drain them.
2. Now clean the parsley, and chop it together with garlic. Take a frying pan, add a drizzle of extra-virgin olive oil and then add chopped garlic and parsley. After a few minutes add the clams, tomatoes cut in half (or a tablespoon of tomato concentrate, as I did today) and hot pepper, then cover with a lid and cook, stirring occasionally, so that the clams have time to open up (it will take about 10 minutes).
3. Then, pour a little white wine (if you want) and let it cook again, always with the lid, until the clams will open fully and release their water. Once wide open, the clams are cooked! Don't let too much water to evaporate, so you can sauté pasta into the clams sauce.
4. Now bring to boil a pot of salted water (I didn't add any other salt) and put the pasta in: drain it when it's underdone, so you can sauté it for 3 or 4 minutes with the clams sauce (obviously, if you prefer, you can also let a bit more water to evaporate from the clams, and then cook the pasta "normally").