Place the arselle clams in a large bowl with 2 l cold water and 15 g fine salt.

Soak the arselle clams for 60 min, stirring occasionally to release sand.

Drain the arselle clams and rinse them thoroughly under cold water.

Finely chop the fresh parsley and chili pepper.

Heat 30 ml extra virgin olive oil in one large frying pan over medium heat.

Add the garlic, half the fresh parsley, and the chili pepper to the hot oil.

Cook the aromatics for 1 min until fragrant, without burning the garlic.

Add the drained arselle clams and cover the pan with a lid.

Cook the arselle clams for 3 to 5 min until their shells open.

Pour in 120 ml dry white wine and simmer for 2 min.

Transfer the opened arselle clams to a bowl, discarding any clams that remain closed.

Remove most arselle clams from their shells and reserve the clam meat.

Strain the clam cooking liquid through a fine-mesh strainer into the second large frying pan.

Bring the strained clam liquid to a gentle simmer over medium heat.

Add 400 g spaghetti to the simmering clam liquid and stir with tongs.

Cook the spaghetti for 10 to 12 min, adding small amounts of water if the pan becomes dry.

Add the reserved arselle clam meat and black pepper to the cooked spaghetti.

Toss the pasta with the remaining 15 ml extra virgin olive oil until creamy and glossy.

Finish with the remaining fresh parsley and serve immediately.